#redlentilstew

A hearty and comforting stew made with red lentils, butternut squash, and aromatic spices, cooked slowly to perfection in a crockpot.

Ingredients: 1 cup red lentils. 3 cups diced butternut squash. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric. Salt and pepper to taste. Fresh cilantro, for garnish optional.

Instructions: Rinse the red lentils under cold water and drain well. In a slow cooker, combine red lentils, butternut squash, diced onion, minced garlic, diced tomatoes, vegetable broth, ground cumin, ground coriander, turmeric, salt, and pepper. Stir to combine all ingredients. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, or until lentils and squash are tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Red lentils and traditional Indian spices are used to make this hearty and tasty stew. Just right for a cozy meal!

Ingredients: 1 cup red lentils, rinsed. 3 cups water. 1 onion, finely chopped. 2 tomatoes, chopped. 3 cloves garlic, minced. 1 tbsp ginger, minced. 1 tsp turmeric. 1 tsp cumin. 1 tsp coriander. 1/2 tsp cayenne pepper. 1/2 tsp garam masala. Salt, to taste. 1 tbsp coconut oil. Fresh cilantro, for garnish.

Instructions: Put the lentils and water in a large pot. Bring to a boil, then lower the heat and let it cook for 20 minutes, or until the lentils are soft. Put the coconut oil in a different pan and heat it over medium-low heat. After you add the onion, garlic, and ginger, cook for about 5 minutes, or until the onion is soft. After you add the tomatoes and spices, cook for five more minutes. Stir the cooked lentils into the pan after adding them. For another 5 to 10 minutes, until the flavors are well mixed, cook. Serve hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 30 minutes