Vegan Butternut Squash and Lentil Stew in the Slow Cooker
A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you’ll have a delicious meal 3 hours later.
INGRIDIENT
DIRECTION
Step: 1
Turn a slow cooker on High.
Step: 2
Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
Step: 3
Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
NUTRITION FACT
Per Serving: 325 calories; protein 18.4g; carbohydrates 57.5g; fat 4.4g; sodium 414.7mg.
The word “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.
