Easy Squash and Lentil Stew
If you’re craving a wholesome, savoury meal requiring minimal effort, look no further! This Easy Squash and Lentil Stew can be dumped in the slow cooker in the morning and be ready by supper. It’s a high-protein plant-based meal that’s perfectly seasoned and a great way to use the various types of squash available this time of year.
Why You’ll Love It
First of all, this stew is darn right delicious. The blend of sage and thyme works so well with the earthy flavour of the lentils and the mild sweetness of the squash. This stew will fill your house with the most incredible aroma and arouse everyone’s appetite.
Second, this meal is very low maintenance. The only hands-on time is what you use for prepping and measuring the ingredients; then you simply dump everything into the slow cooker and turn it on. To have a stew that is ready by suppertime, prepare in the morning and set the slow cooker to low. If you need the stew by lunch, set it to high for a meal that is ready in 2-3 hours. Easy!
Third, this is a meal that will keep you full for hours. The lentils are high in fibre and protein which slow digestion and regulate blood sugar levels. Squash is also high in fibre, and its water content contributes to feelings of satiety. Serve with some sourdough spelt bread for a complete meal!
Lastly, this stew tastes even better the next day. It packs up well for lunches and is easily reheated in the microwave.
Health Benefits of Easy Squash and Lentil Stew
Not only is this stew delicious, it’s good for you! The lentils are a good source of protein, iron, zinc, and magnesium, and an excellent source of folate, providing 90% of the daily recommended intake in 1 cup of cooked lentils.
Squash is high in vitamin C, with 1 cup of cooked acorn squash containing 37% of the daily recommended intake. Vitamin C helps the body to absorb plant-based iron by converting it from its ferric state (Fe3+) to its ferrous state (Fe2+) which is the form more readily absorbed by the body. It’s also a great source of potassium which the standard North American diet is low in. Deficiencies can lead to high blood pressure and cardiovascular disease.
Furthermore, this recipe uses zero oil making it low in fat and a healthier option than meals prepared in cooking oil.
Tools Needed
- Slow cooker
- Cutting board
- Chef’s knife
- Vegetable peeler
- Liquid measuring cup
- Measuring spoons
Ingredients for Easy Squash and Lentil Stew
- Lentils – green or brown work well in this recipe
- Acorn squash – feel free to substitute with butternut or kabocha squash (or pumpkin!)
- Carrot
- Onion
- Garlic
- Thyme – I use ground thyme in this recipe
- Sage – I use ground sage for this recipe
- Bay leaf
- Salt – I use Celtic or Pink Himalayan
- Water
How to Make Easy Squash and Lentil Stew
Rinse the lentils and add them to the slow cooker.
Add the rest of the ingredients and stir well. Cover with the lid. Set the slow cooker to low if you’re not planning to eat the stew for 6-8 hours. If you want to eat in 2-3 hours, set it to high.
When the stew has finished cooking, taste it and adjust the seasonings.
Serve in bowls and garnish with fresh thyme.
Enjoy!
Notes
- If you prefer the squash to have a firmer texture, shorten the cooking time
- Try adding tomato for a bit of acidity
- This stew is versatile and can be served with a variety of sides including cooked quinoa, rice, bread, salad, and polenta
Easy Squash and Lentil Stew
Equipment
- 1 slow cooker
- 1 Vegetable peeler
- 1 Chef's knife
- 1 Cutting board
- 1 liquid measuring cup
- Measuring spoons
Ingredients
- 2 cups lentils, dried green or brown
- 1 small acorn squash peeled and cubed
- 1 large carrot peeled and diced
- 1 small yellow onion diced
- 2 large garlic cloves minced
- 1 tsp thyme, ground or more to taste
- ¾ tsp sage, ground
- 1 Bay leaf
- salt to taste
- 5 cups water
Instructions
- Rinse the lentils and add them to the slow cooker.
- Add the rest of the ingredients to the slow cooker and stir well.
- Secure the lid and set the slow cooker to low to have your stew ready in 6-8 hours. Set it to high if you want it ready in 2-3 hours.
- When the stew has finished cooking, taste it and adjust the seasonings.
- Transfer to bowls and garnish with fresh thyme.
- Serve with a side of sourdough spelt bread and enjoy!
Notes
- If acorn squash isn’t available, you can substitute it with butternut squash, kabocha squash, or pumpkin.
- Green or brown lentils work well in this recipe. Avoid red lentils as they tend to get mushy.
- Cooking times may vary depending on your slow cooker model. Start checking for tenderness around the recommended time and adjust as needed.
- This stores well in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- This stew is delicious with a side of bread, over rice, or with a salad for a complete meal.
- For added richness and calories, try drizzling a little olive oil or adding a dollop of coconut yogurt before serving.