Cozy up with a bowl of slow cooker butternut squash and lentil stew. It’s a hearty, nourishing dish that’s easy to prepare and perfect for chilly days.
| Yields: 4 serving(s) | Total Time: 360 mins | Cal/Serv: 300 |
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Combine all ingredients (except cilantro) in a slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, until lentils and squash are tender.
- Season with salt and pepper to taste.
- Serve stew garnished with fresh cilantro.
NUTRITION INFORMATION (per servings)
Calories: 300, Fat: 4g, Saturated Fat: 1g, Carbohydrates: 45g, Fiber: 12g, Protein: 15g