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20 minutes
150 minutes
170 minutes
- 2 cups peeled and cubed butternut squash
- 1 pound uncooked green lentils
- 1 cup chopped carrots
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh sage
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 0.25 teaspoon cumin
- 2 cups vegetable stock
- 0.25 teaspoon ground cinnamon
- Preheat the slow cooker on High.
- In the slow cooker, mix together butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin. Add water and stock, and gently stir to combine everything evenly.
- Cook on High for 2 1/2 to 3 hours until vegetables are tender and lentils are soft. Serve hot.
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