Vegan Butternut Squash And Lentil Stew In The Slow Cooker Recipes

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

Vegan Butternut Squash and Lentil Stew in the Slow Cooker image

A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Provided by Heather

Categories Soups, Stews and Chili Recipes Stews

Time 2h50m

Yield 6

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g

SLOW-COOKER SQUASH STEW

Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

LENTIL STEW WITH BUTTERNUT SQUASH

Lentil Stew With Butternut Squash image

Good Housekeeping January 2009 This flavorful vegetarian stew is perfect for a heary evening meal. I recommend making savory dumplings to put in the stew. You will NOT be disappointed! It requires a slow cooker, but is so worth the wait.

Provided by BB2011

Categories Low Cholesterol

Time 8h20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 9

Ingredients

3 stalks celery, cut into 1/4 inch thick slices
1 large onion, chopped (12 oz)
1 large butternut squash, peeled, seeded, and cut into 1 inch chunks (2 1/2 lbs)
1 (1 lb) bag brown lentils
4 cups water
1 (14 -14 1/2 ounce) can vegetable broth (1 3/4 cups)
1/2 teaspoon dried rosemary
1 ounce shaved parmesan cheese (optional) or 1 ounce shaved romano cheese (optional)
1/4 cup fresh parsley leaves, chopped

Steps:

In 4.5- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
Makes about 11.5 cups.

Nutrition Facts : Calories 191.9, Fat 0.6, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 37.7, Fiber 14.2, Sugar 4, Protein 11.1

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

Vegan Butternut Squash and Lentil Stew in the Slow Cooker image

A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Provided by Heather

Categories Stew

Time 2h50m

Yield 6

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g

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