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Why You'll Love This slow cooker lentil and winter squash stew for budget friendly dinners
- Easy to Make: This recipe is incredibly simple, requiring minimal prep time and effort.
- Budget-Friendly: The ingredients are affordable and can be found at most local grocery stores.
- Nutritious: This stew is packed with protein, fiber, and vitamins, making it a healthy and satisfying option.
- Customizable: You can easily add or substitute ingredients to suit your taste preferences.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked while you're away from the kitchen.
- Freezer-Friendly: You can freeze the stew for up to 3 months, making it a great option for meal prep.
- Delicious: The combination of flavors and textures is absolutely delicious, making it a recipe you'll want to make again and again.
- Perfect for Fall and Winter: The warm, comforting flavors of this stew make it perfect for the cooler months.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, winter squash, onions, garlic, and diced tomatoes. The lentils provide a boost of protein and fiber, while the winter squash adds natural sweetness and creamy texture. The onions and garlic add a depth of flavor, while the diced tomatoes provide a burst of juicy sweetness. When selecting the ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also substitute the winter squash with other varieties, such as acorn or butternut squash, and add other spices or herbs to suit your taste preferences.
How to Make slow cooker lentil and winter squash stew for budget friendly dinners
Chop the onions and garlic into small pieces and sauté them in a pan until they're softened and fragrant.
Add the lentils, winter squash, and diced tomatoes to the slow cooker. Stir to combine.
Add the vegetable broth, dried thyme, and salt and pepper to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or high for 3-4 hours, or until the lentils are tender and the squash is cooked through.
Season the stew with salt and pepper to taste, and serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Let the stew cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the lentils until they're tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add aromatics like onions, garlic, and thyme to the stew for added depth of flavor.
Try adding different spices or herbs to the stew to suit your taste preferences.
Let the stew cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.
Reheat the stew to an internal temperature of 165°F (74°C) to ensure food safety.
Serve the stew with crusty bread or over rice for a filling and satisfying meal.
Garnish the stew with fresh herbs like parsley or thyme for added flavor and visual appeal.
Common Mistakes to Avoid
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Not Cooking the Lentils Long Enough:
Fix: Make sure to cook the lentils for the recommended time to ensure they're tender and cooked through.
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Overcooking the Squash:
Fix: Check the squash regularly while it's cooking and remove it from the heat when it's tender but still firm.
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Not Seasoning the Stew Enough:
Fix: Taste the stew regularly and adjust the seasoning as needed to ensure it's flavorful and balanced.
-
Not Freezing the Stew Properly:
Fix: Let the stew cool completely before transferring it to an airtight container or freezer bag and freezing for up to 3 months.
Variations & Substitutions
Omit the chicken broth and use vegetable broth instead. Add more vegetables like carrots, potatoes, and zucchini for added flavor and nutrition.
Use vegan broth and omit the yogurt or cheese. Add more plant-based protein sources like tofu or tempeh for added nutrition.
Use gluten-free broth and omit any gluten-containing ingredients. Add more gluten-free grains like quinoa or brown rice for added nutrition.
Add more spices like cumin, chili powder, or smoked paprika for added heat and flavor.
Add more Mediterranean ingredients like olives, artichoke hearts, and sun-dried tomatoes for added flavor and nutrition.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's recommended to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw it overnight in the refrigerator and reheat it 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 freeze the stew for later?
Yes! The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
What type of squash is best for this recipe?
Winter squash like butternut, acorn, or kabocha work well in this recipe. You can also use other types of squash like spaghetti or delicata, but they may have a slightly different texture and flavor.
Can I add other ingredients to the stew?
Yes! Feel free to add other ingredients like diced vegetables, beans, or grains to the stew. Just make sure to adjust the cooking time and seasoning accordingly.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, but make sure to use gluten-free broth and omit any gluten-containing ingredients. You can also add gluten-free grains like quinoa or brown rice for added nutrition.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker, but you'll need to adjust the cooking time and liquid ratio. Cook the stew for 20-30 minutes, or until the lentils are tender and the squash is cooked through.
Can I serve this stew as a main course?
Yes! This stew is hearty and filling, making it perfect as a main course. Serve it with crusty bread or over rice for a satisfying meal.
How do I reheat the stew?
Reheat the stew to an internal temperature of 165°F (74°C) before serving. You can reheat it in the microwave, oven, or on the stovetop. Make sure to stir it occasionally to prevent scorching.
slow cooker lentil and winter squash stew for budget friendly dinners
Ingredients
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium winter squash, peeled and cubed
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: fresh parsley or cilantro, chopped (for garnish)
Instructions
- Step 1: Prepare the ingredients. Chop the onion and mince the garlic. Peel and cube the winter squash. Rinse and drain the lentils.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add the squash and cook until tender. Add the cubed winter squash to the skillet and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.
- Step 4: Add the lentils, broth, and diced tomatoes. In a large slow cooker, combine the cooked onion and garlic, cubed squash, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Step 5: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3-4 hours, until the lentils are tender.
- Step 6: Season and serve. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
- Step 7: Store leftovers. Let the stew cool, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Reheat and serve.
Recipe Notes
- To make this recipe in a pressure cooker, cook for 20-25 minutes, then let the pressure release naturally.
- You can also use butternut squash or acorn squash in place of the winter squash.
- For an extra boost of flavor, add a can of chopped jalapeños or red pepper flakes to the stew.
- To make this recipe vegan, omit the honey and use a vegan-friendly broth.
- Leftovers can be frozen for up to 3 months and reheated as needed.
