Slow-Cooker Spiced Butternut Squash and Lentil Stew
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 lentils1 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, curry 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.
© 2010 – 2012, Sarah. All rights reserved.
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