Print : Slow Cooker Lentil and Vegetable Stew - Slender Kitchen

Print : Slow Cooker Lentil and Vegetable Stew - Slender Kitchen is :
gluten free , dairy free , lacto ovo vegetarian , vegan
By Slender Kitchen





Ingredients:
2 cup

butternut squash

butternut squash
2 cup

carrots

carrots
2 cup

celery

celery
4 cloves

garlic

garlic
2 tsp

herbs

herbs
1 - 1/2 cup

lentils

lentils
2 tbsp

olive oil

olive oil
1

onion

onion
1/2 cup

parsley

parsley
2 cup

red potatoes

red potatoes
1 tsp

salt

salt
6 servings

salt and pepper

salt and pepper
1 tsp

smoked paprika

smoked paprika
4 cup

spinach

spinach
8 cup

vegetable broth

vegetable broth
Instructions:
1
Add the butternut squash, carrots, potatoes, celery, lentils, onion, garlic, vegetable broth, herbs de provence, paprika, and salt to the slow cooker. Cook on on low for 7-8 hours.2
Add about one third of the soup to a blender along with the olive oil. Blend until smooth and add back to slow cooker.3
Add the spinach and parsley.
Let cook for 5-10 more minutes until spinach wilts. Season with salt and pepper.
Wine Pairing :
- cabernet sauvignon
- chablis
- malbec
Cabernet Sauvignon, Chablis, and Malbec are my top picks for Vegetable Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis.