Vegan Butternut Squash and Lentil Stew in the Slow Cooker The Best Recipes

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Vegan Butternut Squash and Lentil Stew in the Slow Cooker

"A delicious, nutritious stew a good way to delight vegans, vegetarians, or meat-eaters alike. Everything goes in the gradual cooker, and you may have a scrumptious meal three hours later."

Ingredients :

2 cups peeled and cubed butternut squash
1 pound uncooked inexperienced lentils
1 cup chopped onion
1 cup chopped carrots
1 tablespoon olive oil
1 tablespoon chopped sparkling sage
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1/four teaspoon cumin
three cups water
2 cups vegetable inventory
1/4 teaspoon ground cinnamon

Instructions :

Prep : 20M	Cook : 6M	Ready in : 2H50M

Turn a sluggish 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 lightly to calmly distribute spices and veggies.
Cook on High until vegetables are cooked via and lentils are tender, 2 1/2 to a few hours. Serve heat.

Notes :

Try using a liner for your sluggish cooker for less difficult cleanup

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