![butternut squash stew](https://cdn.statically.io/img/www.allrecipes.com/thmb/l2fqE94v0Wwk5Peso0Lc74YGdaI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Vegan-Butternut-Squash-and-Lentil-Stew-in-the-Slow-Cooker-Kims-Cooking-Now-4x3-1-2000-bd9c2cd1e39b40959a535b32d66dfef3.jpg)
Ingredients
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2 cups peeled and cubed butternut squash
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1 pound uncooked green lentils
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1 cup chopped onion
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1 cup chopped carrots
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1 tablespoon olive oil
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1 tablespoon chopped fresh sage
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1 teaspoon sea salt
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1 teaspoon ground ginger
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1 teaspoon garlic powder
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¼ teaspoon cumin
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3 cups water
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2 cups vegetable stock
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¼ teaspoon ground cinnamon
Directions
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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.
Easy Cleanup
Try using a liner in your slow cooker for easier cleanup
Nutrition Facts (per serving)
325 | Calories |
4g | Fat |
58g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 325 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 0g | 2% |
Sodium 415mg | 18% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 14g | 51% |
Total Sugars 5g | |
Protein 18g | 37% |
Vitamin C 13mg | 15% |
Calcium 80mg | 6% |
Iron 9mg | 48% |
Potassium 951mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.