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
Carrots
5 medium
Low sodium vegetable broth
1¾ cup(s)
Dry lentils
¾ cup(s)
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)
Fresh mint leaves
⅓ cup(s)
Instructions
1
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.
2
Discard bay leaf. Stir in cilantro and mint just. Ladle stew evenly into 4 bowls.
3
Serving size: 1 3/4 cups
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