Vegan Butternut Squash and Lentil Stew in the Slow Cooker

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Heather

Gallery

Recipe Summary

prep:
20 mins
cook:
2 hrs 30 mins
total:
2 hrs 50 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Turn a slow cooker on High.

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  • 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.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving:
325 calories; protein 18.4g; carbohydrates 57.5g; fat 4.4g; sodium 414.7mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Nancy O
Rating: 5 stars
03/13/2020
Excellent! I used a quart of vegetable stock instead of two (2) cupsand reduced the amount of water accordingly. Also, I could not find green lentils so used regular lentils in their place. I had wanted to take a picture but was taking it to our local college campus for a small brunch. It was gone before I was able to do so. (I brought containers with me so the students could take some home for later.) I got a fresh loaf of Italian bread from a local bakery to serve with it. I think I will add a little curry powder the next time I make it. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Liz H
Rating: 4 stars
09/16/2019
Has a nice fall flavor. I cooked it for 2-1/2 hours on high. The vegetables held their shapes but were a little softer than what I like. Next time check it at two hours. Read More
Nancy O
Rating: 5 stars
03/13/2020
Excellent! I used a quart of vegetable stock instead of two (2) cupsand reduced the amount of water accordingly. Also, I could not find green lentils so used regular lentils in their place. I had wanted to take a picture but was taking it to our local college campus for a small brunch. It was gone before I was able to do so. (I brought containers with me so the students could take some home for later.) I got a fresh loaf of Italian bread from a local bakery to serve with it. I think I will add a little curry powder the next time I make it. Read More
ewamic
Rating: 5 stars
02/06/2020
I served it with Greek, plain Greek yogurt and bread. Delicious! Read More
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