A scrumptious fall recipe that comes together in a flash
Looking for slow cooker recipes that are easy, healthy, and delicious? This red lentil and butternut squash stew recipe is perfect. Savory red lentils add a creaminess to sweet butternut squash, making it a perfect recipe for fall. It comes together fast, and is super filling. You can substitute any squash you have on hand, or even peeled and cubed sweet potatoes for the squash to customize it to your liking.
Slow Cooker Red Lentil and Butternut Squash Stew
- 1 onion small, diced
- 3 stalks celery diced
- 1 carrot medium, diced
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 butternut squash large, peeled and cubed
- 1 cup dried red lentils
- 6 cups vegetable stock
- sea salt to taste
- pepper fresh ground, to taste
- Combine all of the ingredients in your slow cooker. Cover and cook on low for 6-8 hours, until squash and lentils are tender, and liquid is absorbed. Serve immediately.
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