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Why You'll Love This slow cooker lentil and winter squash stew with garlic and rosemary
- Easy to Make: This recipe is incredibly simple, requiring minimal preparation and effort.
- Healthy and Nutritious: Lentils and winter squash are packed with nutrients, making this stew a great option for a healthy meal.
- Flavorful and Aromatic: The combination of garlic, rosemary, and thyme creates a fragrant and delicious broth that will fill your home with amazing aromas.
- Customizable: Feel free to add your favorite spices or ingredients to make this recipe your own.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked in a slow cooker while you're away.
- Perfect for Meal Prep: This stew makes a great meal prep option, as it can be refrigerated or frozen for later use.
- Versatile: This recipe can be served as a main dish, side dish, or even as a filling for sandwiches or wraps.
- Cost-Effective: This recipe is budget-friendly, using affordable ingredients that won't break the bank.
Ingredient Breakdown
The key ingredients in this recipe are lentils, winter squash, garlic, rosemary, and vegetable broth. The lentils provide a great source of protein and fiber, while the winter squash adds natural sweetness and creamy texture. The garlic and rosemary create a fragrant and savory flavor profile, while the vegetable broth helps to tie everything together. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make slow cooker lentil and winter squash stew with garlic and rosemary
Chop the onion and garlic into small pieces, making sure to mince the garlic for the best flavor.
Heat a tablespoon of olive oil in a pan over medium heat and sauté the chopped onion and garlic until softened and fragrant.
Add the lentils, vegetable broth, and sautéed onion and garlic to the slow cooker, making sure to cover the lentils with liquid.
Add the peeled and cubed winter squash to the slow cooker, making sure to stir gently to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours, making sure the lentils are tender and the squash is cooked through.
Stir in chopped rosemary and thyme, making sure to season with salt and pepper to taste.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Make sure to check the lentils for tenderness, as overcooking can make them mushy and unappetizing.
Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
Add a splash of lemon juice or vinegar to brighten the flavors and balance the richness of the stew.
Feel free to experiment with different spices and herbs to make this recipe your own.
Portion the stew into individual containers and refrigerate or freeze for a quick and easy meal prep option.
Serve the stew with a side of crusty bread for a satisfying and filling meal.
Add some heat to the stew with a pinch of red pepper flakes or a diced jalapeño pepper.
Common Mistakes to Avoid
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Using Old or Stale Lentils: What goes wrong: Old or stale lentils can be dry and tough, leading to an unappetizing texture.
Fix: Make sure to use fresh and high-quality lentils for the best results.
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Overcooking the Squash: What goes wrong: Overcooking the squash can make it mushy and unappetizing.
Fix: Check the squash for tenderness and adjust the cooking time as needed.
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Not Seasoning Enough: What goes wrong: Under-seasoning can lead to a bland and unappetizing flavor.
Fix: Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
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Not Adding Enough Liquid: What goes wrong: Not adding enough liquid can lead to a thick and unappetizing stew.
Fix: Make sure to add enough liquid to cover the lentils and squash, and adjust as needed during cooking.
Variations & Substitutions
Add some heat to the stew with a pinch of red pepper flakes or a diced jalapeño pepper.
Experiment with different types of winter squash, such as butternut or acorn squash, for a unique flavor and texture.
Add a smoky flavor to the stew with a pinch of smoked paprika.
Use chicken or beef broth instead of vegetable broth for a richer and more savory flavor.
Add some fresh herbs, such as parsley or cilantro, for a bright and refreshing flavor.
Make this recipe vegan by using a vegan broth and omitting any animal products.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours, making sure to cover it with plastic wrap or aluminum foil.
Store the stew in the refrigerator for up to 5 days, making sure to cover it with plastic wrap or aluminum foil.
Store the stew in the freezer for up to 3 months, making sure to label and date the container. Thaw overnight in the refrigerator and reheat as needed.
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 canned lentils?
While canned lentils can be convenient, they can also be high in sodium and lack the texture and flavor of cooked lentils. If you do choose to use canned lentils, make sure to rinse them with water and season with salt and pepper to taste.
Can I add other ingredients to the stew?
Yes! Feel free to add other ingredients to the stew, such as diced bell peppers, chopped kale, or sliced mushrooms. Just make sure to adjust the cooking time and seasoning as needed.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker, reducing the cooking time to about 20-30 minutes. Just make sure to follow the manufacturer's instructions and adjust the liquid levels as needed.
Can I serve this stew as a main dish?
Yes! This stew makes a great main dish, especially when served with a side of crusty bread or over rice. You can also add some protein, such as cooked chicken or sausage, to make it more substantial.
Can I freeze the stew in individual portions?
Yes! You can freeze the stew in individual portions, making it easy to thaw and reheat as needed. Just make sure to label and date the containers, and store them in the freezer for up to 3 months.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just make sure to check the ingredient labels of the broth and any added ingredients to ensure they are gluten-free.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker, as it can cook on low for 6-8 hours or on high for 3-4 hours. Just make sure to follow the manufacturer's instructions and adjust the liquid levels as needed.
slow cooker lentil and winter squash stew with garlic and rosemary
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium winter squash (such as butternut or acorn), peeled, seeded, and cubed
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and drain them. Peel, seed, and cube the winter squash. Mince the garlic and chop the onion, carrots, and celery.
- Step 2: Sauté the aromatics. In a large skillet, heat a couple of tablespoons of oil over medium heat. Add the onion, carrots, and celery and cook until they're tender, about 5-7 minutes. Add the garlic and cook for an additional minute.
- Step 3: Add the lentils and spices. Add the lentils, thyme, and rosemary to the skillet. Cook for 1-2 minutes, stirring constantly, until the lentils are coated with the spices.
- Step 4: Transfer to the slow cooker. Transfer the lentil mixture to the slow cooker. Add the diced tomatoes, vegetable broth, and cubed winter squash. Season with salt and pepper to taste.
- Step 5: Cook the stew. Cook the stew on low for 6 hours or on high for 3-4 hours. The lentils should be tender and the squash should be cooked through.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with additional rosemary if desired. You can also serve with some crusty bread or over rice.
Recipe Notes
- You can use any type of winter squash you like, but butternut or acorn work best in this recipe.
- If using canned diced tomatoes, look for ones that are low in sodium.
- You can also make this recipe in a large Dutch oven on the stovetop. Simply brown the aromatics, add the lentils and spices, and then add the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
- To make this recipe more substantial, you can add some cooked sausage or bacon to the stew.
