Lentil and butternut squash stew
Uncooked butternut squash
20 oz, peeled and seeded, cut into 1-in chunks
5 medium, halved lengthwise and thinly sliced
Fat free reduced sodium vegetable broth
1¾ cup(s), warmed
¾ cup(s), Pardina, French green (lentils de puy), or brown, picked over, rinsed, and drained
Red wine vinegar
½ cup(s), chopped
Fresh mint leaves
⅓ cup(s), chopped
- Combine squash, carrots, broth, lentils, onion, vinegar, salt, pepper, and bay leaf in 5- or 6-quart slow cooker. Cover and cook until vegetables and lentils are tender, 4–5 hours on high or 8–9 hours on low.
- Discard bay leaf. Stir in cilantro and mint just. Ladle stew evenly into 4 bowls.
- Serving size: 1 3/4 cups