Slow Cooker Butternut Squash Lentil Stew
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Foolproof Living · by Aysegul Sanford★ 5.0 (12)

Slow Cooker Butternut Squash Lentil Stew

NUTRITION · PER SERVING390M COOK
CAL 11%·PRO 24%
CARBS 43G77% OF CAL
17G FIBER0G ADDED0G INTRINSIC21G OTHER5G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable and lentil stew loaded with butternut squash, sweet potato, and kale. Naturally vegan, nutritious, and slow-cooked until tender.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups butternut squash (peeled and cut into ½ inch cubes)
  • 1 cup carrots (3-4 carrots, peeled and sliced)
  • 2 cups sweet potato (1 large sweet potato, peeled and cut into ½-inch cubes)
  • 1 ½ cup celery (4-5 stalks, chopped)
  • 1 ½ cup French du Puy lentils (picked over and rinsed)
  • 1 cup onion (chopped)
  • 5 cloves of garlic (minced)
  • 5 cups low-sodium vegetable stock
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon black pepper (freshly ground)
  • 1 teaspoon Kosher salt
  • 2-3 cups kale (rinsed, stems removed, and roughly chopped)
  • 1 tablespoon white wine vinegar (or apple cider vinegar or sherry vinegar)
PREP
30M
SODIUM
368MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.