Black Lentils with Delicata Squash and Mushrooms


Turn to savory black lentils (also called beluga lentils) prepared with seasonal squash, earthy mushrooms, and aromatic sage for a simple, rustic meal you won’t soon forget. You can get this easy plant-based dish for Black Lentils with Delicata Squash and Mushrooms on the table in 40 minutes. I love to serve this delicata squash recipe with whole grain bread and a crisp kale salad for a body and soul satisfying meal on a cool evening. The leftovers are wonderful, too.

The recipe features gem-like Belgua black lentils, which are like tiny onyx pearls. Black lentils are one of many types of lentils you can find, which also include the colors green, brown, red, and yellow. If you can’t find beluga or black lentils in stores, you can easily swap them for green or red for a different color scheme in this dish. What are lentils? Lentils are in the legume and pulse family. These are tiny seeds that grow in a pod on a vine. Are lentils beans? Lentils are in the same family as beans, but they are a different species (Lens culinaris ssp. culinaris). “Lentils” comes from their shape—they are tiny lens-shaped beans. Are lentils gluten-free? Yes, all lentils are naturally gluten-free. It’s important to consider contamination with gluten-containing grains during the processing of all foods, so you may want to look for gluten-free labeling to ensure that products have been tested for contamination with gluten.

This seasonal squash lentil recipe is also impressive on your plant-based holiday table. In fact, Forks Over Knives asked my permission to feature this recipe in their fall and winter print magazine, as well as online. I hear from so many people that they love this recipe, so I hope you enjoy it too!


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Turn to pretty delicata squash, earthy mushrooms, and jewel-like black lentils to make this fabulous, hearty plant-based recipe for Black Lentils with Delicata Squash and Mushrooms, which is like a meal in one for a weeknight dinner or an impressive entrée on your holiday table.


  • Fresh sage leaves, as desired

  1. Split squash in half lengthwise, and scoop out seeds. Do not remove peel. Slice vertically into about ½-inch slices to create scalloped slices of squash.
  2. Heat olive oil in a large saucepan or Dutch oven. Add squash and onions and sauté for 2 minutes. Add peppers, mushrooms, garlic, sage, smoked paprika, black pepper, and salt (optional). Sauté for additional 2 minutes.
  3. Add lentils, water, and buillion cube and simmer for 20 minutes, with lid on. Add apple juice and cook for an additional 5-10 minutes, until lentils are tender, yet firm. May need to add additional water to replace moisture lost to evaporation. Should make a thick texture.
  4. Garnish with fresh sage leaves, as desired.

  • Prep Time: 15 minutes
  • Cook Time: 34 minutes
  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 367
  • Sugar: 8 g
  • Sodium: 498 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 59 g
  • Fiber: 24 g
  • Protein: 22 g
  • Cholesterol: 0 mg

Keywords: vegan squash recipe, best vegan squash recipe, squash and lentils

For other recipes featuring lentils, check out some of my favorites:

Vegan Bolognese with Lentils and Walnuts
Mushroom Bomb Lentil Pasta
Smoky Lentil Chili
Curried Yellow Lentil Stew
Nourish Lentil Bowl
Herbed Lentil Patties with Mushroom Sauce
Red Lentil Stew with Root Vegetables

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