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
Optional: Sauté onions in grass-fed butter until softened before placing in the crockpot.
Place all ingredients minus the spinach in a greased crockpot and cook on low for 4-6 hours.
Stir in the spinach at the end to wilt before serving.
Top with Greek yogurt, cilantro, red pepper flakes, and micro greens.