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SkinnyMS

Slow Cooker Red Lentil and Butternut Squash Stew

This sweet and savory slow cooker stew is a great addition to your fall menu.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Dinner, Soup
Cuisine: Universal
Keyword: Budget-Friendly, Gluten-Free, Plant-Based, Slow Cooker
Servings: 4 people
Calories: 227kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 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

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 42g | Protein: 14g | Fat: 1g | Sodium: 101mg | Fiber: 18g | Sugar: 5g |
SmartPoints (Freestyle): 6
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SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6