Slow-Cooker Spiced Butternut Squash and Lentil Stew

by Sarah

crock pot

I’m happily carving out time for cooking this week, despite my hairy schedule. I’ve always found cooking to be relaxing, and I have to say it’s nice to have a warm, “real” meal at the end of a long day.

My quest for flavorful slow-cooker meals continues . . . today’s recipe is an adaptation of a Better Homes & Gardens recipe I found at a great site, Fatfree Vegan Recipes. I have de-veganized it and added some fat to it, but the option for a hearty vegan stew is there. Veggie or not, take just 30 minutes to chop up your ingredients and throw them into your Crock-pot, then belly-up for a warm bowl of nutritious and flavorful goodness.

Slow-Cooker Spiced Butternut Squash and Lentil Stew

1 c. dried brown lentils
1 medium butternut squash, cut into 1-inch cubes
1 small onion, chopped
3 small carrots, halved and sliced into ½-inch slices
3 small celery ribs, chopped
4 cloves of garlic, minced
2 t. curry powder
6 c. low-sodium chicken or vegetable broth

Kosher salt and freshly ground black pepper to taste

Drizzle of nice extra-virgin olive oil for serving, optional

Greek yogurt for serving, optional

Rinse and drain lentils. Place lentils, squash, onion, carrot, celery and garlic in the slow-cooker. Pour the broth over the top. Cover and cook on low for 8-9 hours or on high for 4-4 ½ hours. Add salt and pepper to taste. Serve in bowls, topped with either a drizzle of olive oil or a dollop of Greek yogurt, if desired.

Serves 4.