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.
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