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)
- 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
- 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.
- 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.
- Stir in lime juice. Serve sprinkled with peanuts and cilantro.