How to Make Vegan Butternut Squash and Lentil Stew in the Slow Cooker - A Step-by-Step Guide

When the weather starts to cool down and the leaves begin to change, there's nothing quite like a warm and comforting stew to enjoy on a chilly evening. This Vegan Butternut Squash and Lentil Stew in the Slow Cooker is the perfect dish to usher in the fall season. Packed full of hearty butternut squash, protein-rich lentils, and a medley of aromatic spices, this stew is not only delicious, but also incredibly nutritious.

One of the best parts about this recipe is that it's made in the...

Read more Snack recipes

Ingredients

  • 2 cups peeled and cubed butternut squash
  • 1 pound uncooked green lentils
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • ¼ teaspoon cumin
  • 3 cups water
  • 2 cups vegetable stock
  • ¼ teaspoon ground cinnamon

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Turn a slow cooker on High.
  • 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.
  • Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
  • Nutrition

    325 cal.

    • Total Fat: 4g
    • Saturated Fat: 0g
    • Sodium: 415mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 14g
    • Total Sugars: 5g
    • Protein: 18g
    • Vitamin C: 13mg
    • Calcium: 80mg
    • Iron: 9mg
    • Potassium: 951mg