Name: Vegan Butternut Squash and Lentil Stew in the Slow Cooker
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Peeled and cubed butternut squash - 2 cups; Uncooked green lentils - 1 pound; Chopped onion - 1 cup; Chopped carrots - 1 cup; Olive oil - 1 tablespoon; Chopped fresh sage - 1 tablespoon; Sea salt - 1 teaspoon; Ground ginger - 1 teaspoon; Garlic powder - 1 teaspoon; Cumin - ¼ teaspoon; Water - 3 cups; Vegetable stock - 2 cups; Ground cinnamon - ¼ teaspoon

Ingredients for - Vegan Butternut Squash and Lentil Stew in the Slow Cooker

1. Peeled and cubed butternut squash 2 cups

2. Uncooked green lentils 1 pound

3. Chopped onion 1 cup

4. Chopped carrots 1 cup

5. Olive oil 1 tablespoon

6. Chopped fresh sage 1 tablespoon

7. Sea salt 1 teaspoon

8. Ground ginger 1 teaspoon

9. Garlic powder 1 teaspoon

10. Cumin ¼ teaspoon

11. Water 3 cups

12. Vegetable stock 2 cups

13. Ground cinnamon ¼ teaspoon

How to cook deliciously - Vegan Butternut Squash and Lentil Stew in the Slow Cooker

1 . Stage

Turn a slow cooker on High.

2 . Stage

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.

3 . Stage

Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.