Name: Crockpot Butternut & Lentil Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 butternut squash, peeled and cubed; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon red pepper flakes (optional); 1 cup dried brown lentils; 6 cups vegetable broth; 1 can (15 ounces) fire-roasted diced tomatoes, undrained; Salt and pepper to taste

Crockpot Butternut & Lentil Stew

Looking for a comforting and nutritious meal that’s easy to prepare? Look no further than this hearty Crockpot Butternut and Lentil Stew. Packed with flavor and essential nutrients, this dish is perfect for a cozy evening in.

The combination of butternut squash, lentils, and a variety of vegetables provides a satisfying and balanced meal. Butternut squash is rich in vitamins A and C, while lentils are a great source of protein and fiber. The slow cooking process allows the flavors to meld together, creating a truly delicious stew.

To make this recipe, simply sauté some onions, carrots, and celery in a skillet before adding the butternut squash, garlic, and your favorite herbs and spices. Transfer the mixture to a slow cooker, add lentils, vegetable broth, and fire-roasted tomatoes, and let it simmer for several hours. The result is a thick, hearty stew that is sure to please your taste buds.

For a creamier texture, you can puree a portion of the cooked lentils and vegetables before returning it to the pot. This will also help to thicken the stew. Serve hot with a crusty bread or a side salad.

This Crockpot Butternut and Lentil Stew is not only delicious but also healthy. It’s a great option for vegetarians and vegans, and it’s also low in fat and calories. So why not give it a try and enjoy a warm and satisfying meal?

Questions I often get asked about this recipe:

Can I use dried red lentils instead of brown lentils?
Yes, you can use dried red lentils instead of brown lentils. However, red lentils cook faster and may result in a slightly different texture. Adjust the cooking time accordingly.

Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Follow the manufacturer’s instructions for cooking times. Typically, it will take around 20-25 minutes on high pressure.

Can I add meat to this recipe?
Yes, you can add meat to this recipe. Some good options include cooked sausage, shredded chicken, or cooked beef.

What can I serve with this stew?
This stew pairs well with a variety of side dishes, such as crusty bread, a side salad, or a bowl of rice or quinoa.

Can I freeze this stew?
Yes, you can freeze this stew. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

What you need to make Crockpot Butternut & Lentil Stew:

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 butternut squash, peeled and cubed

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon red pepper flakes (optional)

1 cup dried brown lentils

6 cups vegetable broth

1 can (15 ounces) fire-roasted diced tomatoes, undrained

Salt and pepper to taste

How to make it:

Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

Add the butternut squash: Stir in the butternut squash, garlic, thyme, rosemary, and red pepper flakes. Cook for 2-3 minutes more.

Transfer to the slow cooker: Transfer the vegetable mixture to a slow cooker. Add the lentils, vegetable broth, and fire-roasted tomatoes. Stir to combine.

Cook: Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, or until the lentils are tender and the stew is thickened.

Season: Season with salt and pepper to taste. Serve hot.

Optional: For a creamier stew, puree a portion of the cooked lentils and vegetables in a blender or food processor before returning it to the pot.

Tips:

For a richer flavor: Add a splash of red wine or port to the stew.

For a spicier kick: Increase the amount of red pepper flakes or add a diced jalapeño pepper.

For a creamier texture: Purée a portion of the cooked vegetables and lentils for a smoother consistency.

Latest Reviews:

This stew is a comforting and flavorful meal that’s perfect for a cold day. The combination of butternut squash and lentils creates a hearty and satisfying dish. I love the simplicity of this recipe and the fact that it’s so easy to make in the slow cooker. Ruby W.

I’ve been making this stew regularly and it’s always a hit. The flavors are amazing and the texture is perfect. I’ve even tried adding some cooked sausage to mine for extra protein and flavor. Definitely recommend! Jill J.

This is my new go-to recipe for a weeknight dinner. It’s so easy to throw together and it’s always a crowd-pleaser. I love the fact that it’s packed with nutrients and it’s so satisfying. Cindy A.

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