Butternut Squash and Red Lentil Stew

Butternut Squash and Red Lentil Stew (Slow Cooker)

This is such a flavorful, high-fiber stew, whether you keep it vegetarian or prefer to add chicken. It also makes a lot, so plan on leftovers or freeze it for later.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course, Soup
Cuisine American, Indian, Vegetarian
Servings 10


  • Slow Cooker


  • 1 medium butternut squash peeled and cubed
  • 1 large onion chopped
  • 4 medium 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 ounces vegetable broth or chicken bone broth
  • 6 to 8 boneless, skinless chicken thighs optional
  • 1 cup of fresh spinach or kale leaves
  • 1/4 cup chopped fresh cilantro
  • sour cream or whole milk Greek yogurt optional


  • 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.
  • Stew will appear watery; add cilantro and stir well. Check for additional seasoning if necessary.
  • 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.
Keyword Butternut squash and red lentil stew slow cooker


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.