Ingredients and Weight: - Butternut squash (peeled and cubed): 2.5 lbs - Lentils (rinsed and sorted): 1.5 cups - Onion (chopped): 1 large - Celery (chopped): 2 ribs - Carrots (chopped): 2 cups - Vegetable broth: 4 cups - Diced tomatoes (14.5 oz can): 1 can - Spices (ground cumin, ground coriander, smoked paprika, dried thyme, bay leaf): 1 Tbsp each - Salt and black pepper to taste
Preparation Time: - 15-20 minutes
Cooking Time: - 6-8 hours on low or 4-5 hours on high
Difficulty Level: - 1 (Simple)
Preparation Method Steps: 1. Place the butternut squash, lentils, onion, celery, carrots, vegetable broth, diced tomatoes, and spices in a slow cooker. 2. Stir well to combine the ingredients. 3. Season with salt and black pepper to taste. 4. Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until the vegetables are tender and the lentils are fully cooked. 5. Remove the bay leaf before serving.
Nutritional Information: - Calories: 200 per serving - Fat: 4g - Carbohydrates: 35g - Protein: 15g - Fiber: 10g
Dish Characteristics: - Warm and comforting - Savory and flavorful - Colorful and visually appealing - Healthy and nutritious
User Comments: - "This stew is absolutely delicious! I love the creamy texture of the squash and the slight sweetness it adds to the dish." - Mary - "This is the perfect stew for a cold winter day. It's so hearty and filling, and the flavors are amazing." - John - "I'm not a vegan, but this stew is so good that I don't even miss the meat." - Sarah
Special Precautions and Tips: - If you don't have vegetable broth, you can use water instead. However, the broth will add more flavor to the stew. - You can add other vegetables to the stew, such as potatoes, bell peppers, or mushrooms. - To make the stew more spicy, add a pinch of cayenne pepper or red pepper flakes. - The stew can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.