BUTTERNUT SQUASH AND RED LENTIL STEW

BUTTERNUT SQUASH AND RED LENTIL STEW

 Prep Time: 10 minutes  Cook Time: 3 hours  Total Time: 3 hours 10 minutes  Yield: 6 1x  Category: Lunch/Dinner  Method: Slow Cooker  Cuisine: American

Description

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.

Ingredients

• 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)

Instructions



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