Vegan Butternut Squash and Lentil Stew in the Slow Cooker
Recipe by Heather from allrecipes.com
Dinner 3 Hr. 50 Mins.
Ingredients
6
6 servings
- •2 cups peeled and cubed butternut squash
- •1 pound uncooked green lentils
- •1 cup chopped onion
- •1 cup chopped carrots
- •1 tablespoon olive oil
- •1 tablespoon chopped fresh sage
- •1 teaspoon sea salt
- •1 teaspoon ground ginger
- •1 teaspoon garlic powder
- •0.25 teaspoon cumin
- •3 cups water
- •2 cups vegetable stock
- •0.25 teaspoon ground cinnamon
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 325
- Carbohydrate: 58g
- Fat: 4g
- Fiber: 14g
- Protein: 18g
- Sugar: 5g
Related Recipes
Slow Cooker Butternut Squash Stew
Vegan Carrot-Butternut Squash Soup
Slow Cooker Vegan Butternut Squash Mac
Roasted and Curried Butternut Squash Soup
Slow Cooker Butternut Squash Soup
Cheesy Squash & Lentil Soup
Easy Vegan Butternut Squash Soup
Slow Cooker Chicken and Butternut Squash Stew
Vegan Red Lentil Soup
Vegan Butternut Squash and Chickpea Curry
Vegan Red Lentil Stew
