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.
Yields: 4 servings | Serving Size: 1 cup|Calories: 227| Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 101 mg | Carbohydrates: 42 g | Dietary Fiber: 18 g | Sugars: 5 g | Protein: 14 g | SmartPoints (Freestyle): 6
- 1 small onion, diced
- 3 stalks celery, diced
- 1 medium carrot, diced
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 large butternut squash, peeled and cubed
- 1 cup dried red lentils
- 6 cups vegetable stock
- Sea salt and fresh ground pepper, 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.