It's finally warmer in New Jersey than it is in the North Pole, so that calls for a celebration. And what better way to celebrate than with a winter crockpot creation (...I always say)! I was craving a warm bowl of "home", as I prepare to go back to school, and therefore a much smaller kitchen, and my crockpot delivered. I made this vegetarian stew with butternut squash, but kabocha or delicata squash would work well too. It's a simple recipe, and you'll find that the longer the ingredients sit together, the more the flavors will pop. This makes it a great leftover recipe, so you can stay warm all week!
Ingredients:
20oz. butternut squash, peeled, seeded, and diced
1 large yellow onion, chopped
2 large carrots, peeled and sliced
2 cups dry red lentils
8 cups vegetable broth
4 tbsp tomato paste
1 tbsp ground ginger
2 tbsp ground cumin
1 tbsp chilli powder
1 tsp salt
Directions: Serves 6
1. Combine all ingredients in a slow-cooker.2. Cook on high for 5 1/2 - 6 hours. Stir occasionally. Feel free to taste/smell and add seasonings to your liking.
3. Tada- Scoop yourself a bowl of home!
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