Slow-Cooked Winter Squash & Lentil Stew is the perfect recipe for those cold January days. After a busy day at work or a day out with the kids and you’re frozen to the bone, this is the perfect recipe.
As I have said before my Slow Cooker is my silent assistant. It’s perfect for any busy mum or if your just short on time and low on energy after a busy day. Just a few minutes prep will ensure that when you return home at the end of the day a delicious family meal awaits you.
Not only is it hearty and warming its a great way to hide those vegetables the kids refuse to eat! This Slow-Cooked recipe is perfect to warm those chilly fingers and toes with its enriched flavour and delicious taste.
No food waste, as any leftovers can be frozen and used at a later date. I’m sure that this recipe will be a favourite with your family too. Perfect if your have indulged over the festive period and want to shed a few of those excess pounds, this is a healthy and nutritious meal to get you started.
Ingredients for Slow-Cooked Winter Squash & Lentil Stew
2 Medium Shallots, Thinly Sliced.
1tbsp Chopped and peeled Ginger.
1tbsp vegetable Oil
1tsp Ground Coriander
1/2 tsp Ground Cardamon
1 small Butternut squash, peeled, deseeded and cut into small chunks.
1lb Green Lentils, rinsed
1 pint of Chicken or Vegetable Stock
I bag of baby Spinach.
1tsbp Cider Vinegar
Method For Slow-Cooked Winter Squash & lentil stew
- First, fry the Shallots and Ginger in the vegetable oil until softened. Then transfer to the Slow-cooker.
- Add Coriander, Cardamom, Butternut Squash, Lentils and Stock.
- Cook on high for 4 hours or low for 6 hours.
- Stir in Spinach and Cider, allow to wilt.
- Season with Salt & pepper.
