This Slow Cooker Butternut Squash Lentil Stew is a veggie packed, nutritious, and easy-to-make recipe that will not only help you feed your family in a super healthy way, but also clean out your fridge. Once all your veggies are chopped, all you have to do is put them in your crock pot and let it do all the work.
2cupsbutternut squashpeeled and cut into ½ inch cubes
1cupcarrots3-4 carrots, peeled and sliced
2cupssweet potato1 large sweet potato, peeled and cut into ½-inch cubes
1 ½cupcelery4-5 stalks, chopped
1 ½cupFrench du Puy lentilspicked over and rinsed
5cupslow-sodium vegetable stock
¼teaspoonblack pepperfreshly ground
2-3cupskalerinsed, stems removed, and roughly chopped
1tablespoonwhite wine vinegaror apple cider vinegar or sherry vinegar
Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Give it a gentle stir a few times during the cooking process.
Add in the kale and vinegar. Gently stir to combine so that the residual heat can soften the leaves.