A hearty vegetarian slow cooker stew with butternut squash, red lentils, coconut milk and a robust blend of spices. This stew is the perfect way to warm up on a cold day. Vegan + gluten-free.
- 1/2 Tablespoon olive oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper, to taste
- 1 medium butternut squash, peeled, seeded and chopped (about 5 cups)
- 4 cups low-sodium vegetable broth
- 1 – 14 oz can diced tomatoes
- 1 – 14 oz can light coconut milk
- 1 cup dried red lentils, rinsed
- 3 tablespoons tomato paste
- 2–3 teaspoons apple cider vinegar
- 1–2 cups chopped spinach (optional)
- chopped cilantro and sliced green onions, for garnish
- cooked brown rice or quinoa (optional)
- Add oil to a sauce pan or the base of your slow cooker (if it’s stove-top safe) and sauté onion and garlic for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
- Combine sautéed veggies, butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar together in your slow cooker. Top with lid and cook on high for 3 hours or low for 6 hours, or until lentils and butternut squash are soft and cooked through.
- Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.
- Portion stew into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the stew over brown rice or quinoa if you’d like.
- Serving Size: 1/6 of recipe
- Calories: 281
- Sugar: 7g
- Fat: 8g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 11g
Keywords: butternut squash and red lentil stew, slow cooker red lentil stew