Preparation time is 20minutes
Cook time is 3hours
Total time is 3hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 large onion (peeled and sliced)
- 400grams butternut squash (peeled, deseeded and chopped into cubes)
- 400grams red lentils (dried)
- 200grams carrots (peeled and chopped into cubes)
- 4 cloves garlic (peeled and minced)
- 1teaspoons ground ginger
- 1teaspoons cumin
- 1/2teaspoons cinnamon
- 1.20L vegetable stock (made with 2 stock cubes)
Nutrition per serving
2120kJ / 508Cal
2120 Kilojoules or 508 Calories
24% of daily energy intake*
Protein
27.2grams
Fat
11.6grams
Carbs
64.8grams
Sugars
13.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This filling and nutritious butternut and lentil stew couldn't be easier to make and is vegan friendly too.
Method
Step 1 of 2
Place the onion, squash, lentils and carrots in the slow cooker. Pour over the oil, add the garlic and spices and stir to coat.
Step 2 of 2
Pour over the stock and cook on high for 2-3 hours, until the vegetables and lentils have softened.
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