Easy Squash and Lentil Stew
This Easy Squash and Lentil Stew is a flavourful, hands-off meal made right in the slow cooker. Combining the sweetness of squash with the protein-packed goodness of lentils, this stew is packed with nutrition and perfect for busy days!
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 4-6 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.