Slow Cooker Vegetarian Lentil Stew with Butternut Squash
Ingredients
Scale
3 cups lentils, rinsed
1 cup butternut squash, cubed
1 cup frozen corn
1 onion, minced
2 large carrots, peeled and chopped
3 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon cumin
2 quarts vegetable broth {homemade vegetable broth recipe}
Salt and pepper to taste
Instructions
Place all the ingredients in a crock pot {the Cook n’ Carry is my favorite one} and cook on low for 6 hours or high for 3 hours. Season with salt and pepper.