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Vegan Butternut Squash and Lentil Stew in the Slow Cooker

Custo $12, economizar $10

Fonte: Recommended by CookPal

  • 180 Min
  • 6 Porções
  • $12

INGREDIENTES

  • 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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

325

Calorias

  • 18g
    Proteína
  • 58g
    Carboidratos
  • 4g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.