Butternut Red Lentil Slow Cooker Stew

Mar 8, 2024

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

    Black Bean Burrito Bowl with Kale + Quinoa

    Black Bean Burrito Bowl with Kale + Quinoa

    Our vegan black bean burrito bowl with kale and quinoa is perfect for an easy weeknight dinner or for make-ahead weekday lunches. It’s vegan and gluten-free and can easily be tailored for individual tastes!

    Steak Salad with Roasted Roots

    Steak Salad with Roasted Roots

    Enjoy this warm and hearty dinner salad with a fresh baguette. This recipe is easy to tailor to what you have on-hand. Substitute beets, butternut squash, sweet potatoes, or turnips for the Vegetable Roasting Mix. It also works well with salmon or chicken!