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Why You'll Love This slow cooker lentil and winter squash stew with garlic and fresh herbs
- Hearty and Filling: This stew is packed with protein, fiber, and complex carbohydrates, making it the perfect meal to warm up with on a chilly day.
- Easy to Make: Simply sauté the aromatics, add the remaining ingredients to the slow cooker, and let the magic happen.
- Customizable: Feel free to experiment with different types of winter squash, lentils, and herbs to make the recipe your own.
- Nourishing: This stew is made with wholesome, nutritious ingredients that will leave you feeling satisfied and energized.
- Perfect for Meal Prep: Make a big batch of this stew on the weekend and enjoy it throughout the week for a quick and easy lunch or dinner.
- Freezer Friendly: This stew freezes beautifully, making it a great option for a future meal.
- Flavorful: The combination of garlic, herbs, and spices creates a rich and savory flavor profile that's sure to become a new favorite.
- Versatile: Serve this stew as a main course, or use it as a starting point for other dishes like soups, stews, or casseroles.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, winter squash, garlic, and fresh herbs. The lentils provide a boost of protein and fiber, while the winter squash adds natural sweetness and creamy texture. The garlic and fresh herbs add a depth of flavor and freshness to the dish. When selecting these ingredients, choose high-quality options that are fresh and flavorful. For the lentils, look for green or brown lentils that hold their shape well. For the winter squash, choose a variety that's sweet and nutty, like butternut or acorn squash. For the garlic, use fresh cloves that are firm and have no signs of sprouting. And for the fresh herbs, choose parsley, thyme, or rosemary that's fragrant and has no signs of wilting.
How to Make slow cooker lentil and winter squash stew with garlic and fresh herbs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 onion, diced, and cook until softened, about 5 minutes. Add 3 cloves of garlic, minced, and cook for an additional 1-2 minutes, until fragrant.
Add 1 medium winter squash, peeled and cubed, to the skillet. Cook for 5-7 minutes, until the squash starts to soften.
Add 1 cup of green or brown lentils, rinsed and drained, to the skillet. Cook for 1-2 minutes, until the lentils are coated in the oil and spices. Add 4 cups of vegetable broth and bring to a boil.
Transfer the skillet contents to a slow cooker. Add 1 teaspoon of dried thyme and 1/2 teaspoon of salt. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Stir in 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh thyme. Season with salt and pepper to taste.
Tips for Perfect Results
Choose green or brown lentils for this recipe, as they hold their shape well and have a slightly firmer texture than red or yellow lentils.
Cook the squash until it's tender, but still retains some of its texture. Overcooking can make the squash mushy and unappetizing.
Add the fresh herbs and garlic towards the end of cooking, as they can lose their flavor and aroma if cooked for too long.
Choose a high-quality vegetable broth that's low in sodium and made with wholesome ingredients. This will add depth and richness to the stew.
Feel free to experiment with different spices and seasonings to make the recipe your own. Some options include cumin, coriander, or smoked paprika.
Serve the stew with a side of crusty bread or over rice or noodles for a filling and satisfying meal.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Cook the lentils until they're tender, but still retain some of their texture. Overcooking can make the lentils mushy and unappetizing.
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Not Sauteing the Aromatics:
Fix: Take the time to sauté the aromatics, as this step adds depth and flavor to the stew.
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Not Using Enough Liquid:
Fix: Use enough liquid to cover the ingredients and allow for some evaporation during cooking. This will help to prevent the stew from becoming too thick and dry.
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Not Seasoning Enough:
Fix: Taste and adjust the seasoning as needed. Add more salt, pepper, or herbs to taste, and don't be afraid to experiment with different spices and seasonings.
Variations & Substitutions
Omit the chicken or beef broth and use a vegetable broth instead. You can also add other vegetables like carrots, zucchini, or bell peppers to the stew.
Replace the honey with maple syrup and use a vegan broth. You can also add other vegan ingredients like tofu, tempeh, or seitan to the stew.
Use gluten-free broth and be sure to check the ingredients of any store-bought broth or spices to ensure they are gluten-free.
Add some heat to the stew by incorporating diced jalapenos or serrano peppers. You can also add a sprinkle of cayenne pepper or red pepper flakes for extra spice.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in an airtight container or freezer bag in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of lentils?
Yes, you can use different types of lentils, but keep in mind that they may have slightly different cooking times. Green or brown lentils work well in this recipe, while red or yellow lentils may become too mushy.
Can I add other vegetables to the stew?
Yes, you can add other vegetables like carrots, zucchini, or bell peppers to the stew. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free broth and check the ingredients of any store-bought spices or seasonings.
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Simply sauté the aromatics, add the remaining ingredients, and cook for 20-25 minutes, or until the lentils are tender.
Can I serve this recipe as a main course?
Yes, you can serve this recipe as a main course, accompanied by some crusty bread or over rice or noodles. It's also a great option for a vegetarian or vegan main course.
slow cooker lentil and winter squash stew with garlic and fresh herbs
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups diced winter squash (such as butternut or acorn)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and drain them. Peel and chop the onion, carrots, and celery. Mince the garlic. Cut the winter squash into 1-inch cubes.
- Step 2: Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are tender, about 8 minutes. Add the minced garlic and cook for 1 minute.
- Step 3: Add the lentils and spices. Add the lentils, thyme, and rosemary to the skillet. Cook for 1 minute, stirring constantly.
- Step 4: Add the remaining ingredients to the slow cooker. Add the cooked lentil mixture, diced tomatoes, vegetable broth, and winter squash to the slow cooker. Season with salt and pepper to taste.
- Step 5: Cook the stew. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
- Step 6: Serve and garnish. Serve the stew hot, garnished with fresh parsley or thyme, if desired.
- Step 7: Store leftovers. Let the stew cool, then refrigerate or freeze it for later use.
- Step 8: Reheat and serve. Reheat the stew over low heat, adding more broth if needed. Serve hot and enjoy!
Recipe Notes
- You can use any type of winter squash you like, such as butternut, acorn, or delicata.
- If using canned diced tomatoes, look for a brand that is low in sodium.
- You can also add other spices or herbs to the stew, such as cumin, paprika, or bay leaves, to suit your taste.
- To make the stew more substantial, you can add some cooked sausage or bacon to it.
- You can serve the stew with some crusty bread or over rice or quinoa.
- The stew will thicken as it cools, so you may need to add a little more broth when reheating it.
