Go Back
- 1 medium butternut squash, peeled and cubed - 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1/2 teaspoon black pepper - 1 tablespoon olive oil - Salt to taste - 2 cups kale, chopped (optional) - Fresh parsley for garnish Using fresh ingredients makes your stew taste better. Fresh veggies pop with flavor. They also keep the nutrients high. Each ingredient plays a role. The butternut squash adds sweetness. The lentils bring protein and fiber. Fresh garlic gives a punch of taste. Quality ingredients make your dish shine. You can change some ingredients to fit your needs. If you like a different squash, use acorn or pumpkin. For lentils, red or yellow lentils are great. If you are allergic to garlic, skip it or use garlic powder instead. If you want a creamier stew, add coconut milk. Always feel free to adjust to what you have at home! First, get your ingredients ready. Start by peeling the butternut squash. Then, cube it into small pieces. Next, dice the onion, carrots, and celery. Make sure they are all similar in size for even cooking. Finally, mince the garlic. This step is key, as garlic adds a strong flavor to the stew. Now, heat a large skillet over medium heat. Add the olive oil and let it warm. Once hot, toss in the diced onion, carrots, and celery. Sauté them for about five minutes. You want them to soften and start to smell good. After that, stir in the minced garlic along with the spices: cumin, smoked paprika, turmeric, and black pepper. Cook this mixture for one more minute. The aroma will be amazing, and the spices will bloom. Next, take your sautéed veggies and put them in the slow cooker. Add the cubed butternut squash and rinsed lentils. Pour in the vegetable broth and stir everything together. Season with salt to taste. Mix it well so that all flavors blend. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. If you want to add kale, toss it in about 30 minutes before you serve. This will keep it vibrant and fresh. When it’s done, taste it again and adjust the seasoning if needed. Enjoy your hearty stew! To make your stew pop with flavor, try these tips: - Use fresh spices. Fresh spices bring more taste than older ones. - Add a splash of lemon juice before serving. This brightens the flavors. - Stir in a spoonful of maple syrup for a sweet touch. - Top the stew with fresh parsley. It adds color and flavor. - Consider a drizzle of good olive oil just before serving. Each of these small changes can make a big difference. I love how a simple tweak can bring out the best in the stew. Slow cooking is a great way to develop flavors. Here are my best tips: - Cut your vegetables evenly. This helps them cook at the same rate. - Don’t skip the sautéing step. It builds a strong base of flavor. - Layer the ingredients. Place harder veggies on the bottom and softer ones on top. - Avoid lifting the lid too often. Each time you do, heat escapes and slows cooking. - Adjust cooking time based on your slow cooker model. Each one can vary. Following these practices ensures that your stew becomes rich and hearty. Sometimes cooking doesn’t go as planned. Here are solutions to common problems: - If your stew is too thick, add more broth or water until it’s right. - If it’s too salty, add a potato. It absorbs some saltiness. - If it lacks flavor, try adding more spices or herbs. Taste as you go. - If the lentils aren’t soft enough, cook longer on low heat. They need time. - If it seems bland, a bit of vinegar can help brighten the taste. These tips can help you fix issues and enjoy a delicious stew every time. {{image_2}} You can easily add protein to this stew. Sausage or chicken works well. If using sausage, slice it and brown it in a skillet. Add it to the slow cooker with the other ingredients. For chicken, use boneless, skinless thighs or breasts. Cut them into chunks and add them whole. They will cook down and become tender. This adds heartiness and flavor to your stew. This stew is already vegan and vegetarian friendly. To keep it that way, just skip any meat. You can also add more veggies or beans. Try adding chickpeas or black beans for more protein. They will add texture and taste. This way, you can keep it filling and nutritious without meat. If you like heat, you can spice things up. Add red pepper flakes or diced jalapeños for extra kick. Start with a small amount and taste as you go. You can always add more, but it’s hard to take it out. Another option is to add a dash of hot sauce just before serving. This way, each person can adjust to their taste. To store your butternut squash lentil stew, let it cool first. Use an airtight container to keep it fresh. Place it in the fridge within two hours of cooking. The stew stays good for about 4 to 5 days. Keeping it sealed helps keep out air and moisture. This way, your stew stays tasty and safe. If you want to save some for later, freezing works great! Pour the cooled stew into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. The stew can last in the freezer for up to 3 months. When you're ready to enjoy it, just thaw in the fridge overnight. Reheat your stew on the stove for best results. Use medium heat and stir often. If it's too thick, add a splash of vegetable broth. You can also use the microwave. Heat in short intervals, stirring in between. This helps it heat evenly. Make sure it's hot all the way through before serving. Enjoy your warm and comforting stew! You can store leftovers in the fridge for up to five days. Make sure to keep the stew in an airtight container. This helps it stay fresh and tasty. If you want to keep it longer, consider freezing it. Freezing can keep your stew good for up to three months. Yes, you can make this stew ahead of time. It tastes even better the next day! Just prepare the stew as directed, then let it cool. Store it in the fridge or freezer. When you’re ready to eat, simply reheat it on the stove or in the microwave. This stew pairs well with many sides. You can serve it with crusty bread for dipping. A fresh salad adds a nice crunch. You could also try it with rice or quinoa for a hearty meal. Each option makes the stew even more filling and satisfying. This blog post covers everything you need for a great stew. We reviewed fresh ingredients, tricks for cooking, and options for all diets. You learned how to prepare ingredients and sauté vegetables to build flavor. Plus, we discussed how to store leftovers and reheat them right. Remember, cooking is about making it your own. Experiment with proteins, spices, and techniques. Enjoy your hearty stew, and don’t be afraid to try new things!

Slow Cooker Butternut Squash Lentil Stew

Warm up with a delicious slow cooker butternut squash lentil stew that's perfect for cozy evenings! This hearty recipe combines nutritious ingredients like butternut squash, lentils, and spices to create a comforting meal. Easy to prepare, simply set it up and let the slow cooker do the work. Ready to enjoy a bowl of warmth? Click through to discover the full recipe and elevate your dinner routine with this tasty stew!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed

1 cup green or brown lentils, rinsed

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/2 teaspoon black pepper

1 tablespoon olive oil

Salt to taste

2 cups kale, chopped (optional, for added greens)

Fresh parsley for garnish

Instructions
 

Start by preparing your vegetables. Peel and cube the butternut squash. Dice the onion, carrots, and celery. Mince the garlic.

    In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until they begin to soften.

      Stir in the minced garlic, cumin, smoked paprika, turmeric, and black pepper. Cook for an additional minute until the spices are fragrant.

        In your slow cooker, combine the sautéed vegetables with the cubed butternut squash, rinsed lentils, and vegetable broth. Stir well.

          Season with salt to taste and mix thoroughly. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.

            If using kale, stir it into the stew about 30 minutes before serving, allowing it to wilt.

              Once done, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

                Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6