Its filled with incredible flavors and nutrients thanks to all of the cozy spices, butternut squash and two sources of protein. A big hit tonight! Butternut Squash and Lentil Pot Pie #SundaySupper, Dal Makhani (Creamy Kidney Bean and Lentil Stew), Sweet Chicken Tajine {Guest Post at Maroc Mama), Chicken Karahi (Pakistani Chicken Curry) #SundaySupper, Cornbread Tamale Pie with Butternut Squash. I made it exactly as written but cooked it low and slow for a couple hours (AKA, put it together while baby was napping so it would be ready come dinner time)! This stew looks so good . First of all, this makes waaay more than 4 servings. Close the pot and cook on low-heat setting for 8 hours. Im glad it turned out with some more broth & cooking! Are the lentils dried or precooked for this recipe? Its cozy, full of nourishing spices and just so happens to be plant-based. The squash breaks down giving the impression of meat almost chilli like, oh so lovely! These guys rank number three for highest protein content in a legume or nut. (alternatively, you can use a regular blender in batches to process the soup). Place all ingredients in a 4 qt slow cooker and cook on low for 8-10 hours (the longer you cook, the thicker the stew will get). Directions In a large skillet, heat oil over medium heat. Add garlic; cook 1 minute longer. Thank you for the recipe, Im definitely redoing this one again! Instead of vegetable broth, I used coconut milk, fresh tomatoes instead of canned, which crushed with a blender and added two spoons of chutney to ease the sour taste. butternut squash, salt and ground black pepper, garlic, onion and 9 more. Add 2 tablespoons very hot (but not boiling) water. Ive made it a few times for myself, and tonight my boyfriend wanted to try my cooking so I made this he absolutely loved it! Really?? In a large slow cooker, add onions, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. I love all of Moniques recipes! Im so happy you loved this one. In a 5- to 6-quart slow cooker, combine squash, onion, celery, lentils and wild rice. Turn the heat off and just let everything chill out for a bit before serving. I tend to use less cumin than the recipe calls for as I find it can sometimes be a bit overpowering but thats just my personal taste. Butternut Squash Soup 367 Made without any cream, this rich butternut squash soup is thickened by pureeing the autumn vegetable with onions and chicken broth. Just made this last night (only ingredient I didnt use was the saffron) and it was just amazing! This recipe is AMAZING!!! Add the coconut milk to the slow cooker. I hope that attitude seldom works for you! Cook the basmati rice at some point while the dal is in the slow cooker - I usually do this half an hour before the dal is finished. Combine all of the ingredients excepting the coconut milk in a large crockpot. We hope you enjoy it! ThisButternut Squash and Lentil Soup is the perfect meal for a busy fall evening. So disappointed that I cant pin this recipe. Ive made a lot of fantastic ambitious kitchen recipes but this might just be my favorite. Lock lid on IP and turn the vent valve to sealing. Cook on HIGH pressure for 18 minutes then quick release the pressure. Stir to combine. heart-warming, filling, and delicious! Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Definitely serve it with a dollop of yogurt like the recipe suggests. Perfect to freezer for the winter! Well, Hello!! Absolutely delicious! Cali would love to have you! Let me know how it goes! I live in Wisconsin- NORTHERN Wisconsin and I feel your pain! I added spinach which added some needed freshness. Pour in water and stock. Do you think frozen cubed butternut squash would work? Do you think adding some curry would be ok? Add broth and lentils and bring to a boil. Hi, Jennie! I am obsessed with this so so so goooood! Leftovers galore to share. I made this and really enjoyed it. Also refrigerate your saffron. Add the onions, garlic, ginger, ground cumin and curry powder. Like a hug in a bowl. Learn how your comment data is processed. In a large pot, add EVOO and chopped onion and minced garlic. Cause canned chickpeas (also called garbanzo beans) are already soft.which is what the recipe called for. I used a kabocha squash and added some kale. Perfect fall dinner! Combine the onion, butternut squash, garlic, cumin, paprika, salt, tomatoes, broth and quinoa in the base of a 6-quart slow cooker, stirring to combine. Remove from heat and let stand for 1 hour.) I would have cooked a little longer than 20 minutes because some of the sweet potatoes were not completely tender, Thanks for the recipe Monique! Yum! Both of them finished their entire serving without complaint. Cook, covered, on low until vegetables are soft, 6-8 hours. Directions. I see comments about saffron but dont see it in the recipe. Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Im so happy you're here. Can I substitute 2 14oz cans of diced tomatoes for the 1 28oz can of crushed tomatoes? I made this for meal prep to have for lunch. Yum! Thanks for sharing the recipe! Add garlic; cook 1 minute longer. Stir in the butternut squash, broth, tomatoes, and lentils. Hi! Love the colors, the textures, that aqua pot, the orange sweet potatoes, the colors just make me happy And I bet this is some serious comfort foodmmm! 15 hours ago, by Chanel Vargas Glad you love this one! Visit Savory Lotus' profile on Pinterest. And I did need to add an additional 2 cups of broth because of that. This recipe was excellent! Perfect for a chilly New England fall evening. Hope you enjoy this one . This is one of my most popular soup/stews on my site so Im curious what could have gone wrong. This is so delicious! I cut the cayenne in half because my partner is a bit spice-sensitive and it was perfect. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Using the pre-cut butternut squash (and onions!) I didnt have cinnamon today, but added chicken and a drizzle of coconut milk, and made some cornbread on the side. I am an omnivore so I added a precooked baked chicken breast and it as great! I used vegetable stork ( powder) with hot water to soak the whole lentils (I dont like canned lentils). So hearty and warm. You will find them ranging in color from red/orange, to green, or even brown or black. Heres an official big welcome to chilly season and that Chicago-style Beyonce wind. Too,mine whole foods plant based recipes are best for health. Stir the lentils to prevent them from sticking together. Perfect dinner! Im glad it worked well in your Instant Pot! Made exactly to recepie in the bimby. Bring to a boil, then lower to a simmer, cook covered for about 20-25 minutes, or until the lentils and squash are tender. Pour over squash mixture. I have made this numerous times, so clearly, I still love it and will make it. This isnt clear. The recipe can easily be doubled if youre feeding a crowd. Wow absolutely delicious! Stir well, cover and cook over a medium heat for about 30 minutes. Super easy and delicious! Delicious. I didnt have turmeric, so I just left it out. Absolutely! My package of green lentils says the same! Add the sage and squash and cook for a few minutes more, stirring occasionally. Instead of butternut squash, you can use sweet potatoes or acorn squash. Freeze cooled soup in freezer containers. Recommended. Perfect for a Chicagos winter lunch. Sorry to hear that the lentils didnt cook the allotted time should be just enough. Yes, I would probably recommend cutting into smaller pieces. Store extra in my freezer and Im excited about those! I also threw in some greens at the very end to amp it up a little bit. I have made this butternut lentil and chickpea moroccan stew for my family about a dozen times, Everytime we are delighted by the delicious ingredients and yummy warm spices! When ready to cook, thaw overnight and add to the slow cooker along with the vegetable broth. Made this tonight for the first time. It was a hit and won me second place! Do you mean the lentils to soften? I enjoy fresh cilantro on top and a sprinkle of parmesan cheese. Heat the olive oil in a large skillet over medium-high heat. So so good. This recipe looks amazing. Can you please share slow cooker times for this recipe? Up until about a year ago, I had a strong, unfounded aversion to them. Add the onion and saut for 5 minutes, stirring occasionally, until softened and translucent. I love the textures and flavors. Remove seeds and discard. Fry, stirring all the time, for 1. Serve with a dollop of yogurt if you aren't vegan. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. I substituted a diced tomatoes for crushed as that was what I had on hand, left out the cayenne because I didnt have any, and used a mix of green lentils and red lentils. It's about having the confidence to do what we were made to do. Will make again for sure! I make a lot of Persian stews, which almost always have saffron. Each time I make this recipe they take about 15-20 minutes to fully cook. Are the lentils dry or from a can? Will definitely make this again through the Winter here in Wisconsin. Heat the olive oil a medium sauce pan, then add in onion and garlic and saute for 5 minutes until softened. Unfortunately, I had to throw it out. I expected my husband to hate this so I didnt even offer it to him but he told me he would try it (he wont eat something if theres no meat). My friend is non-grain so I served it with a simple side salad. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Not bad when you consider that everyone else was a big carnivore and a meat-based chili won first. Stir in the onion, celery, carrots, leeks and garlic. instructions. Soup is delicious even year-round . Explore recipes inspired by global flavors: This is not a recipe that takes 30 mins to cook from raw ingredients! However, one day, while standing in the bulk section at the grocery store, I was struck by the different varieties of lentils available, and I wondered if I had sold these little guys a bit short. Had all ingredients on hand. It does not have saffron! Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked. Just finished making this and it was really quite easy! Red Lentil Butternut Squash And Coconut Curry Recipe Coconut Curry. Well done! Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Id love to try this with ground turkey, as you suggest. Remove 3-4 cups of soup, puree in blender, and add back to pot and stir to combine. First, I typically roast the squash for about 10 minutes at 375 before I add it to the stew. Im not vegan but I had butternut squash to use up so I decided to make this. Thank you Monique, I stumbled on this recipe while looking at you tummy soothing smoothie recipe which is fantastic as well! My husband and I both loved this! Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. So glad it worked out in your IP (and that your little one loved it ). It's healthy, low fat and packed with vitamin C Satay chicken noodle soup with squash 16 ratings Serve this warming bowl of spicy, nourishing chicken noodle soup whenever you fancy some comfort food. of the saffron and add 2 Tbsp. A must try. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Turn off IP. It took my stew 2 hours to cook, I used butternut squash, so if you plan to use butternut squash, allow much longer for it to cook through. Add red wine vinegar, parsley and salt and black pepper to taste. Notes MAKE AHEAD: Can be made 1-2 days ahead of time. Stir in the kale and parsley. It tasted even better the next day. Tweaked a few things. boxed tomatoes, I love the vegan, gf adaptations for my daughter with Hashimotos Disease who no longer eats gluten, dairy, eggs. Cook until fragrant, 1-2 minutes. Add the spices, salt, and pepper. Its so yummy. This my absolute favorite recipe for when the weather starts to cool. Had to leave a review on this. . Second recipe of yours I have tried and both are instant favorites, cant wait to try more thank you!! This is the easiest, coziest recipe for a cold weeknight! The sweet potatoes are almost mush (which I like) but if you want them to retain more structure, perhaps try 6min in the IP. Thanks for a great recipe. Thank you for a great recipe! Cook on low for 6-8 hours until squash is completely tender. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. It's been 60-70 during the days here . Sautee for about 5 minutes over low-medium heat. Enter your email address below and I'll send you a FREE guide with 5 days of my best tips for planning Thanksgiving (recipes included! Recipe is great and easy to use. Kudos!! But, in my mind, lentils were confined to lentil soup the way split peas are typically confined to pea soup. Hearty, delicious and always well received. I put it in a piping bag and made a few decorative swirls. Turn off IP. Wow this is fantastic! I cooked it exactly as the recipe indicates, but the lentils were still a bit hard, so I added an extra cup and a half of broth and simmered another 45 minutes before they felt fully cooked. Stir in additional broth to reach desired consistency; heat through. Thank you! This was fantastic! If you make it be sure to leave a comment and a rating so I know how you liked it. Perfect for the cold weather right now. The cook time of 20 minutes is extremely unrealistic for this recipe. Cook over a medium heat until the onions have softened and you can smell the curry powder cooking. But next time I will pre roast the squash. Step 1 In 4 1/2- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. All things fall *minus* the wind maybe The food is the best part (and that Moroccan stew + some naan or Roti bread is delicious!). Remove 3-4 cups of soup, puree in blender, and add back to pot and stir to combine. To freeze, leave to cool completely and transfer to large freezerproof bags. Im a Cali girl, and although Im not cold, Im making this stew right now. Glad you enjoyed this even with a bit more time! This Slow Cooker Butternut Squash Lentil Soup is easy to prepare, is vegan and gluten-free, and is full of wholesome flavor! Sweet potato and red lentils still worked!). Thanx so much for this recipe, which Im sure Im bludgeoning, lol, as Im a lazy cook as well as one to substitute in a big way. Looking forward to trying more of your recipes. To reheat: first let the stew thaw in the refrigerator, then heat the soup in the microwave or on the stovetop. 1. Made this lovely and delicious soup with the accompanying cornbread sweet potato muffins. Pour over the stock and season to taste. See more . Thank you! The soup absolutely wonderful, and on my repeat list. Would this recipe work in an instant pot as well? Bring the flavors of fall into your bowl with this Indian spiced, Slow Cooker Butternut Squash and Lentil Soup. Just break it open and use 1/4 tsp of the leaves. If desired, top servings with sour cream. Holy cow. Id recommend dicing your squash into smaller chunks next time glad you enjoyed regardless! Join the AK email list and get my brand new, FREE Simple & Nourishing 7-day Meal Plan delivered to your inbox. Will definitely make again! Definitely will make again soon. And yes it should freeze well . of hot water, mix and add to the stew. You could also use a regular blender and blend in batches. This recipe takes longer in the prep but oh my! Remove chicken and shred using two forks. It was so easy, delicious and filling!! I usually adjust measurements slightly to taste, I like to substitute canned pumpkin in place of the canned tomatoes to make it more hearty, but either way is very tasty! WOW. The cinnamon adds depth. Stir in lemon juice and sprinkle with cilantro and basil, if desired. ?? , Youre so welcome! Reduce heat to medium and cook 15-20 minutes. Stir occasionally during the cooking process. Sarah is one of Curious Cuisinieres founding duo. This looks like the perfect comforting soup!!! When the oil is hot add the diced pancetta and cook, stirring occasionally for 3-5 minutes until the pancetta renders its fat and starts to crisp. Had my boyfriend try it and he said it belongs in a restaurant. Reduce heat and cook for 10 minutes. What I would suggest is to grind up your saffron into a powder (pestle and mortar) and in each stew take approximately 1/8 tsp. And for 250 calories per serving, each bowl also offers an amazing 17 grams of fiber and 18.3 grams of protein! I was making it to take to my parents, but my husband said it wasnt leaving the house! I had no kale in the fridge so I opened a bag of mixed greens (TJs) . Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Bring the flavors of fall into your bowl with this Indian spiced soup. Home; Category; . Prepare the butternut squash by slicing it into 2 halves, scoop out the seeds, and peel the skin off using a potato peeler or a sharp knife. It was delicious! I had to come back and say that I was pleasantly surprised! You can email me on jennytbhuggett@hotmail.com Thanks. Its the perfect soup for a cool fall day! Helena, I think she said it was Greek yogurt. No need to stir. Cover . Possibly even better the next day. We served it with brown basmati rice, and whole wheat pita. Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. I had never put lemon on soup before but it really elevated the flavours and made all the difference! In fact, their earthy and slightly meaty flavor was quite good. I made this and it took a lot longer than 20 minutes to cook lentils, and they never really got done. Bloom the spices: Add the garlic, cumin, paprika, turmeric, ground black pepper, & cayenne pepper. The seasoning was perfection! I found this recipe while searching for vegetarian/vegan soup options and I am so glad I did. I feel for you in Minnesota Michigan has been terrible, but you guys take the cake! Will definitely make again. Im not used to eating butternut squash, this was only my second time trying it but all the flavors in this recipe go very well together. Did not add the saffron and just realized I forgot the lemonbut really enjoyed it! You might want to add a little less broth if you want a thicker stew. This was one of the most delicious, hearty, satisfying, easy, cold weather recipes I have ever made! Amazing! Made this tonight because I had leftover butternut squash. I used butternut squash and sweet potatoes for my personalised version. But, the results were definitely not as horrible as I had imagined. We are serving it with pearl couscous. Bring to the boil then turn down and simmer for 20-25 minutes. Please select the topics you're interested in: Would you like to turn on POPSUGAR desktop notifications to get breaking news ASAP? It tasted delicious right off the bat and I bet it will taste even better after letting the flavors meld for a few days! Directions Step 1 Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. I did blend garlic and onion. Probably closer to 40 minutes. Secure the lid on the slow cooker and slow cook on High for 3 to 4 hours or Low for 6 to 8 hours. Stir to combine. This was yummy! So glad you liked this one, Allyson! I think it was the perfect blend of spices you included in your recipe that really influenced the overall flavor. This is incredibly delicious and hearty! He really liked it and ate it again the next day. I dont have cilantro but will use some sofrito Id made instead. Add the beans, squash, carrots, onion, lentils, vegetable broth, tomato paste, ginger, cumin, saffron, ground pepper, and salt to the slow cooker pot. And thats a good thing, because these little beans are pretty cool. I probably included more spice than the recipe calls for and added ginger, coriander, and red pepper flakes. This looks incredible! If anyone seeks a change from main-meal-must-mean-meat syndrome, this has bags of flavour and body. So good! chicken bouillon cubes, fresh cilantro, bacon, pepper, salt, cumin and 6 more. Greetings, Monique, from icy England! I'm saving the shchi recipe too. Turn the slices the other way and dice. Were currently working on a tech glitch for the print button (if you click right under the box with the prep, cook and total time, the print options will actually pop up). Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Does the recipe call for dried green lentils or lentils from a can? Im curious about the lemon you add in the end! Three in some giant cous cous it was devoured very quickly in our house! This was delicious. I made this tonight and it came together beautifully, quickly, and easily! Im so glad everyone loved it! Let it just sit on top of everything. Add kale. My husband enjoyed this very much. Return squash mixture to slow cooker. Amazing! There are soups, stews, chilis, side dishes . Whisk butter, brown su Cook on Low for 6 to 8 hours. Cover and set to for 4 hours on high. Seriously one of my favorite go-tos for an easy meal. Enjoy, xo! Super easy. Cut the butternut squash into cubes. Stir well. I made this soup for family visiting and it was a HUGE success!!. This allowed for them to cook faster once in the pot. this stew is delicious!..in addition to a little greek yogurt, i dressed it up a bit with some hot sauce and fresh grated parmesan for serving. but otherwise followed exactly as suggested. The cilantro and the lemon at the end are everything . Enjoy. Serve with a dollop of yogurt if you arent vegan. Top with lid and cook on high for 3 hours or low for 6 hours, or until lentils and butternut squash are soft and cooked through. I find it doesnt soften enough for my liking in the time it takes for everything else to cook. Im glad the acorn squash worked out well. Discard bay leaf. Omgoooosh. Blitz the soup with a stick blender until smooth, then season to taste. My boyfriend, who would rather eat chicken fingers every night, ate two servings! This looks deliciouscant wait to make it now that the temps are cooler! Will make again and again and again. Our friends loved it and will be making it tonight! 3. Add next 5 ingredients and 5 cups broth to slow cooker. Thank you for all the dinner ideas. By signing up, I agree to the Terms and Privacy Policy and to receive emails from POPSUGAR. So happy the whole family loves it this ones great for customizing. And I can empathize with you- I live in Chicago . That should work fine, you just might have more chunks of tomato in the soup. Ive never cooked with butternut squash before so I wasnt sure Id like it. Cover and cook on high heat for 4 hours. Absolutely wonderful recipe! make this is super simple recipe. Add the onion and garlic; cook a few minutes or until the onion becomes softened. Thank you for the recipe!! Im so glad you found this recipe! Peel and dice the sweet potatoes, and do the same with the carrot. Love this for a cold Midwestern night! Ill definitely be making this again. Thats odd. Amazing stew! Who would have thought? Please check your inbox to receive your free download! Ha! Perfect for this weather! Puree soup using an immersion blender. Absolute perfection. So delicious and healthy too! Glad you two did, too! Only suggestion I will voice is to make sure to really cook the spices with the garlic and onions. Took longer than expected to fully cook the lentils but it was worth every second. It turned out great! Definitely making this!! The seasonings are so flavorful. STEP 2. Perfect! I used frozen cubed butternut squash, I wasnt able to find green lentils, but I have red or brown. How about an un-used mint tea bag? This looks delicious.do you use canned or dry lentils?

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