Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Vegan Butternut Squash and Lentil Stew in the Slow Cooker

4

170 min

Vegan Butternut Squash and Lentil Stew in the Slow Cooker

Vegan Butternut Squash and Lentil Stew in the Slow Cooker Photo 1

Time

170 min

Serving

6 persons

Calories

325

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Ingredients

  • butternut squash: 2 cups (peeled and cubed)
  • uncooked green lentils: 1 pound
  • onion: 1 cup (chopped)
  • carrots: 1 cup (chopped)
  • olive oil: 1 Tbsp
  • fresh sage: 1 Tbsp (chopped)
  • sea salt: 1 tsp
  • ground ginger: 1 tsp
  • garlic powder: 1 tsp
  • cumin: 0.25 tsp
  • water: 3 cups
  • vegetable stock: 2 cups
  • ground cinnamon: 0.25 tsp

Metric Conversion

Stages of cooking

Vegan Butternut Squash and Lentil Stew in the Slow Cooker Photo 21
Vegan Butternut Squash and Lentil Stew in the Slow Cooker Photo 32
Vegan Butternut Squash and Lentil Stew in the Slow Cooker Photo 43
  1. Turn a slow cooker on High.
    Vegan Butternut Squash and Lentil Stew in the Slow Cooker Photo 2
  2. 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.
    Vegan Butternut Squash and Lentil Stew in the Slow Cooker Photo 3
  3. Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
    Vegan Butternut Squash and Lentil Stew in the Slow Cooker Photo 4

How did you like this article?

You may also like