Vegan Butternut Squash and Lentil Stew in the Slow Cooker
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Ingredients2 h 50 m servings 325
Original recipe yields 6 servings
- 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.
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- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Per Serving: 325 calories; 4.4 57.5 18.4 0 415 Full nutrition
ReviewsRead all reviews 3
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 h...