- 2 cups peeled and cubed butternut squash
- 1 pound uncooked green lentils
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh sage
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/4 teaspoon cumin
- 3 cups water
- 2 cups vegetable stock
- 1/4 teaspoon ground cinnamon
- 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.
09/04/2019
recipepes.com
vegan butternut squash and lentil stew in the slow cooker, recipe
PT15M
PT1H
5
455 calories
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