Butternut Squash and Red Lentil Stew

Butternut Squash and Red Lentil Stew (Slow Cooker)

  • Servings: 8 to 10
  • Difficulty: easy
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  • 1 medium butternut squash, peeled and cubed
  • 1 large onion, chopped
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 cup red lentils, rinsed and drained
  • 3 tablespoons tomato paste
  • 1 tablespoon lime juice
  • 1/2 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 32 oz. chicken bone or vegetable broth
  • 6 to 8 boneless, skinless chicken thighs (optional)
  • 1/4 cup chopped fresh cilantro
  • 1 cup of fresh spinach or kale leaves (optional)
  • sour cream or whole milk Greek yogurt (optional)


  1. In a slow cooker, combine butternut squash, carrots, onions, red lentils, and seasonings, and  broth (and add chicken if you are using it). Turn to low and cook for about 8 hours.
  2. Stew will appear watery; add cilantro and stir well. Check for additional seasoning if necessary.
  3. Ladle into bowls and top with several fresh spinach leaves and a dollop of sour cream or yogurt, if desired.

This stew is fantastic as a hearty vegetarian entree, or is also delicious with the addition of about 2 pounds of boneless, skinless, chicken thighs.  Either way, top with a dollop of sour cream or whole milk Greek yogurt and serve with a simple salad on the side.


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