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.
Ingredients
- butternut squash: 2 cups (peeled and cubed)
- uncooked green lentils: 1 pound
- onion: 1 cup (chopped)
- carrots: 1 cup (chopped)
- olive oil: 1 Tbsp
- fresh sage: 1 Tbsp (chopped)
- sea salt: 1 tsp
- ground ginger: 1 tsp
- garlic powder: 1 tsp
- cumin: 0.25 tsp
- water: 3 cups
- vegetable stock: 2 cups
- ground cinnamon: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
