Butternut Squash Lentil Quinoa Stew
Ingredients
- 4 cups cubed butternut squash (about 2 pounds butternut squash)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup green lentils, rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup quinoa, rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tbl. olive or coconut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 medium white or yellow onion, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 4 cloves of garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tsp. cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp. cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp. ground turmeric⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/4 tsp. cayenne pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 (28 ounce) can crushed tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 1/2 cups broth of choice⠀⠀⠀⠀⠀⠀⠀⠀⠀
- pink salt & pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
- fresh juice of 1/2 a lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Big handful of spinach- reserved for the end
Preparation
Place ALL ingredients (minus the spinach) in a greased crockpot and cook on low for 4-6 hours. *OPTIONAL* Sauté onions in grass-fed butter until softened before placing in the crockpot.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir in the spinach at the end to wilt before serving. Topped mine with Greek yogurt, cilantro, red pepper flakes, and micro greens. SO EASY! Enjoy