Vegan Butternut Squash and Lentil Stew in the Slow Cooker

Name: Vegan Butternut Squash and Lentil Stew in the Slow Cooker
Total time: 180 min
Yield: 6 Servings
Ingredients: 🎃 2 cups peeled and cubed butternut squash; 🧅 1 cup chopped onion; 🥕 1 cup chopped carrots; 1 pound uncooked green lentils; 1 tablespoon olive oil; 1 tablespoon chopped fresh sage; 🧂 1 teaspoon sea salt; 1 teaspoon ground ginger; 1 teaspoon garlic powder; ¼ teaspoon cumin; ¼ teaspoon ground cinnamon; 💧 3 cups water; 2 cups vegetable stock

Cost $12, save $10

Source: Recommended by CookPal

180 Min
6 Servings
$12

Vegan Butternut Squash and Lentil Stew in the Slow Cooker

Cost $12, save $10

Source: Recommended by CookPal

180 Min
6 Servings
$12

INGREDIENTS

Vegetables
- 🎃 2 cups peeled and cubed butternut squash
- 🧅 1 cup chopped onion
- 🥕 1 cup chopped carrots
Legumes
- 1 pound uncooked green lentils
Seasonings & Spices
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh sage
- 🧂 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon ground cinnamon
Liquids
- 💧 3 cups water
- 2 cups vegetable stock

STEPS

Turn a slow cooker on High.

Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.

Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours.

Serve warm.

NUTRIENTS

Per 1 serving

🔥

325

Calories

18
Protein
58
Carbs
4
Fats

💡 For extra flavor, add a dash of smoked paprika or chili flakes.You can substitute green lentils with red lentils for a softer texture.Serve with a slice of crusty bread or on a bed of rice for added enjoyment.This stew freezes well for meal prep; store in an airtight container for up to 3 months.