Lentil Stew (Slow Cooker)

Wanting to have some meatless days?  I decided to make a lentil stew, but instead of putting butternut squash in the stew, I served it with Butternut Squash and Parmesan , and a brown rice and grain mix I make.

Lentil Stew (Slow Cooker)

Lentil Stew (Slow Cooker)

Ingredients

  • 2 1/2 pounds butternut squash (halve, seed, and bake 45 min, then peel and dice or scoop out if soft enough) or 1 (15 oz) can pumpkin
  • 1 can Ranch Style Black Beans
  • 2 large carrots, cut in small pieces
  • 1 large onion, chopped
  • 1 cup lentils (red lentils will breakdown and give you a much thicker stew)
  • 1/2 cup quinoa, or posole, or you could use a different grain or omit
  • 3-4 cups chicken broth
  • 2 TBSP tomato paste
  • 1 TBSP minced or grated fresh ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper or Tony Chachere’s original (make sure you decrease salt, if you use this)
  • 1/2 tsp tumeric
  • 1 bay leaf
  • Salt and pepper
  • Cream or coconut milk (optional)
  • 1/4 cup lime juice
  • 1/2 cup chopped roasted unsalted peanuts
  • 1/4 cup packed fresh cilantro leaves, chopped

Instructions

  1. Combine the beans, squash or pumpkin, carrots, onion, lentils, quinoa, broth, tomato paste, ginger, cumin, paprika, cayenne, tumeric, bay leaf, and salt and pepper in a 6-quart slow cooker.
  2. Put on the lid and cook on low until the lentils have begun to break down, 5 to 6 1/2 hours. If you want it thicker, add some instant potatoes or red lentils.
  3. Stir in lime juice. Serve sprinkled with peanuts and cilantro.
http://www.centexcooks.com/lentil-stew-slow-cooker/