Clean Comfort Cooking with New Morning Market
A warm, cozy, and hearty stew featuring butternut squash, red lentils, and coconut milk. This easy stew takes just a few (pre-cut) ingredients and a few hours in the slow cooker. It makes the perfect easy weeknight dinner and can provide leftovers throughout the week.
Charlotte is the Creative Lead at New Morning Market and a lover of all things plant-based! She loves spending time in the kitchen and creating nourishing meals that anyone can enjoy – whether you’re vegan or not!
Butternut Red Lentil Slow Cooker Stew
Ingredients
- 1 large package fresh pre-cut Butternut squash (approx. 4 cups)
- 1 package mirepoix mix (approx. 1 cup)
- 1 cup red lentils
- 3 cloves garlic
- 1 tbsp. minced ginger
- 1 ½ tsp. cumin
- ½ tsp. cinnamon
- 1 can unsweetened coconut milk
- 1 box vegetable broth (approx. 4 cups)
- Chopped cilantro for garnish
Cooks tips: Looking for an extra boost of protein and creaminess? Vital Proteins Coconut Collagen is a delicious non-dairy creamer alternative boosted with collagen nutrition. Just add a package of collagen creamer to your bowl and stir. Alternatively, you can add it to the whole pot before serving.
Directions
Step 1
Sauté mirepoix mix, ginger and garlic in a saucepan (or your slow cooker pot if it’s stovetop safe) until onions begin to be translucent (about 3-5 minutes). Then add in spices and cook for 1-2 more minutes or until fragrant.
Step 2
Next, add your sautéed mixture to the slow cooker along with the butternut squash, red lentils, broth and coconut milk. Cover and cook on high for 3 hours or on low for 6. Lentils and butternut squash should be soft and cooked through. Test to make sure.
Step 3
Enjoy on its own or with some crusty bread and arugula salad. Garnish with cilantro for a bright pop of flavor.
More Recipes
Roasted Red Kuri Squash with Garlicky Tahini Greens
Red Kuri squash have an incredibly smooth and creamy texture when cooked. Their flavor is nutty, subtly sweet, and a bit earthy — somewhat like chestnut. The skin is tender, thin, and edible! You can cook them whole or halved, or sliced into wedges or cubes. ...
Coq Au Vin Pot Pie
Coq Au Vin Pot Pie Serves 6 Ingredients 2 tbsp. Olive Oil 1 cup thinly sliced shallots 2 cups sliced baby bellamushrooms 2 cups thinly sliced carrots 2 pounds boneless chicken thighs ½ tsp. Salt ½ tsp. Black pepper ¼ cup White wine vinegar ½ cup heavy cream...
Alex’s Monk Fish Curry
Serves: 4Ingredients monk fish, 1lb cubed 2 carrots, diced 1 celery stalk, diced 1/2 medium onion, diced 4 garlic cloves, minced 1lb green beans, trimmed 2 sweet potatoes, cubed (optional: 1.5lb bag fingerling potatoes) 1 tablespoon fish sauce 3 tablespoons red...
Recent Comments