A hearty and comforting stew made with red lentils, butternut squash, and aromatic spices, cooked slowly to perfection in a crockpot.
Ingredients: 1 cup red lentils. 3 cups diced butternut squash. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric. Salt and pepper to taste. Fresh cilantro, for garnish optional.
Instructions: Rinse the red lentils under cold water and drain well. In a slow cooker, combine red lentils, butternut squash, diced onion, minced garlic, diced tomatoes, vegetable broth, ground cumin, ground coriander, turmeric, salt, and pepper. Stir to combine all ingredients. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, or until lentils and squash are tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.
Prep Time: 15 minutes
Cook Time: 360 minutes
Rhetoric Athens
