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Vegan Butternut Squash and Lentil Stew in the Slow Cooker

Costo $12, salva $10

Fonte: Recommended by CookPal

  • 180 Min
  • 6 Porzioni
  • $12

INGREDIENTI

  • 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

PASSI

1

Turn a slow cooker on High.

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.

3

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

4

Serve warm.

NUTRIENTI

Per 1 porzione

🔥

325

Calorie

  • 18g
    Proteine
  • 58g
    Carboidrati
  • 4g
    Grassi

💡 Suggerimenti

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.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.