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Slow Cooker Lentil and Butternut Squash Stew with Quinoa
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 3 cups cubed butternut squash
  • 1/2 cup quinoa, rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the lentils, butternut squash, onion, carrots, and garlic in the slow cooker.
  • Add the diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 6 hours.
  • Stir in the rinsed quinoa. Cover and cook for 1 more hour until the quinoa is tender.
  • Taste and adjust salt if needed. Sprinkle with fresh parsley before serving.

Notes

Rinse the quinoa well to keep the stew from turning too starchy. If the broth thickens more than you like after the quinoa cooks, add a splash of extra broth when reheating. Leftovers store well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife