Lentil and butternut squash stew
0
Points®
Total Time
5 hr 10 min
Prep
10 min
Cook
5 hr
Serves
4
Difficulty
Easy
Pardina lentils from Spain are sometimes labeled Spanish brown lentils. They have a distinctive nutty flavor, creamy texture, and hold their shape well in the slow cooker. Look for them in supermarkets or specialty foods stores. Other types of lentils will work well, too—so use whatever you can easily find—but just note that the texture of your stew may change. Red lentils, for instance, tend to fall apart yielding a thicker, creamier soup base. Save time by buying pre-cut butternut squash.
Ingredients
Uncooked butternut squash
20 oz, peeled and seeded, cut into 1-in chunks
Carrots
5 medium, halved lengthwise and thinly sliced
Low sodium vegetable broth
1¾ cup(s), warmed
Dry lentils
¾ cup(s), Pardina, French green (lentils de puy), or brown, picked over, rinsed, and drained
Uncooked onion
1 medium
Red wine vinegar
3 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp
Bay leaf
1 leaf/leaves
Cilantro
½ cup(s), chopped
Fresh mint leaves
⅓ cup(s), chopped
