Hearty Slow Cooker Butternut Squash Lentil Stew

This Slow Cooker Butternut Squash Lentil Stew is a wholesome, comforting meal that’s perfect for busy weeknights.

Packed with fiber-rich vegetables, plant-based protein from lentils, and naturally low in saturated fat, it nourishes while satisfying hunger.

Easy to prep and let the slow cooker do the work, it’s ideal for meal prep or effortless, healthy family dinners.

Slow Cooker Butternut Squash Lentil Stew

Karina Kari
A nourishing, slow-cooked stew filled with butternut squash, sweet potatoes, lentils, and kale.
High in fiber and plant-based protein, this easy, hands-off recipe is perfect for weeknight meals.
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Soup
Cuisine American
Servings 6

Equipment

  • 1 slow cooker (6-quart)
  • 1 cutting board
  • 1 sharp knife
  • 1 measuring cup
  • 1 Measuring spoon
  • 1 wooden spoon

Ingredients
  

  • 2 cups butternut squash peeled and diced
  • 1 cup carrots peeled and sliced
  • 2 cups sweet potato peeled and cubed
  • 1 ½ cups celery chopped
  • 1 ½ cups French du Puy lentils rinsed
  • 1 cup onion chopped
  • 5 cloves garlic minced
  • 5 cups low-sodium vegetable stock
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 2 –3 cups kale stems removed and chopped
  • 1 tablespoon white wine vinegar or apple cider/sherry vinegar

Instructions
 

  • Prepare the Vegetables: Start by thoroughly washing all your vegetables under cold running water.
    Peel the butternut squash carefully using a vegetable peeler, then cut it into uniform ½-inch cubes to ensure even cooking.
    Peel and slice the carrots into similar-sized pieces for consistent texture.
    Peel the sweet potato and dice it into ½-inch cubes as well.
    Chop the celery into small, bite-sized pieces, and roughly chop the onion.
    Mince the garlic finely so it distributes evenly throughout the stew.
  • Rinse and Sort Lentils: Measure out the French du Puy lentils, then place them in a fine-mesh strainer.
    Rinse them under cold water until the water runs clear, removing any dust or debris.
    Take a moment to pick over the lentils to discard any small stones or discolored lentils.
    This step ensures your stew is clean and the lentils cook evenly.
  • Combine Ingredients in Slow Cooker: Place all the prepped vegetables—squash, sweet potato, carrots, celery, onion, and garlic—into the slow cooker.
    Add the rinsed lentils on top.
    Pour in the low-sodium vegetable stock, making sure it covers the ingredients evenly.
    Sprinkle in the cumin, coriander, freshly ground black pepper, and Kosher salt.
    Gently stir the mixture with a wooden spoon, ensuring the spices are evenly distributed without mashing the vegetables.
  • Set Slow Cooker and Cook: Cover the slow cooker with its lid, ensuring a snug fit to trap the steam and flavors.
    Set your slow cooker to the “High” setting and cook for 5–6 hours, or choose the “Low” setting for 6–7 hours if you prefer a slower, more gentle cooking method.
    During the cooking process, occasionally check and give a gentle stir every 1–2 hours.
    This helps prevent sticking and ensures even cooking, but be careful not to over-stir so the vegetables keep their shape.
  • Prepare Kale and Vinegar: While the stew is finishing, rinse the kale leaves thoroughly and remove the tough stems.
    Roughly chop the leaves into bite-sized pieces.
    Measure out the white wine vinegar (or apple cider or sherry vinegar if preferred).
    These final ingredients will be added toward the end to preserve the bright color of the kale and the tangy depth from the vinegar.
  • Incorporate Kale and Vinegar: About 15–20 minutes before serving, add the chopped kale to the slow cooker.
    Drizzle the vinegar over the stew.
    Gently fold the kale and vinegar into the hot stew using a large spoon, ensuring the leaves are evenly coated without wilting completely.
    The residual heat will soften the kale perfectly while keeping it vibrant.
  • Taste and Adjust Seasoning: Before serving, taste the stew and adjust seasoning if necessary.
    You may add a pinch more salt, a dash of pepper, or even a bit more vinegar for extra brightness, depending on your personal preference.
    This step ensures the stew is balanced, flavorful, and perfectly seasoned for your family or guests.
  • Serve and Enjoy: Ladle the stew into bowls while it is still hot.
    The combination of tender squash, sweet potatoes, lentils, and kale should create a rich, hearty texture with a comforting aroma.
    Serve immediately on its own for a wholesome, plant-based meal, or pair it with warm crusty bread or a side salad for a complete dinner.

Notes

  • This stew is highly versatile—feel free to swap vegetables based on what’s available in your fridge.
  • French du Puy lentils hold their shape best, but brown or green lentils can be substituted if needed.
  • Lightly sautéing onions and garlic before adding them to the slow cooker enhances the stew’s flavor.
  • Partially mashing some cooked squash and sweet potatoes creates a thicker, creamier consistency if desired.
  • Naturally plant-based, high in fiber, and rich in protein, this stew is both nourishing and filling.
  • Cooking low and slow allows the vegetables and lentils to develop maximum flavor and sweetness.
  • Adding kale and vinegar at the end preserves color, texture, and nutrients.
  • This recipe is ideal for meal prep and keeps well in the fridge or freezer.

Chef’s Secrets For Perfect Stew

The key to a deeply flavorful butternut squash lentil stew lies in layering flavors.

Toasting the cumin and coriander lightly before adding them can enhance their aroma.

Adding the kale and vinegar at the very end preserves its color, texture, and nutritional value, giving the stew a fresh, bright finish.

Don’t rush the slow cooking process—letting the ingredients cook low and slow allows the natural sweetness of the vegetables and lentils to develop fully.

Stirring gently throughout prevents sticking while keeping the vegetable chunks intact for the ideal mouthfeel.

Serving Suggestions For Best Enjoyment

This stew is versatile and pairs well with a variety of accompaniments.

Serve it with warm, crusty whole-grain bread or a slice of toasted sourdough for a cozy meal.

For extra richness, top with a dollop of plain yogurt or a sprinkle of toasted nuts and seeds.

A simple green side salad or roasted vegetables complements the stew’s hearty texture and adds a fresh crunch.

It’s perfect for a satisfying weeknight dinner or a make-ahead lunch that keeps well for several days.

Storage Tips For Maximum Freshness

Allow the stew to cool slightly before transferring to airtight containers.

It can be refrigerated safely for up to 4 days.

For longer storage, freeze in individual portions for up to 3 months, making it a convenient meal prep option.

When reheating, warm gently on the stovetop over low heat, adding a splash of vegetable stock if it has thickened.

Avoid overheating to preserve the texture of the lentils and vegetables.

The flavors actually intensify after sitting for a day, making leftovers even more delicious.

Frequently Asked Questions

1. Can I use regular brown or green lentils instead?

Yes, you can substitute other lentils if French du Puy lentils aren’t available. Keep in mind that cooking times may vary slightly, and some lentils may break down more, creating a thicker stew.

2. Can I make this stew on the stovetop instead?

Absolutely. Combine all ingredients except kale and vinegar in a large pot. Simmer gently over low heat for 45–60 minutes, stirring occasionally until vegetables and lentils are tender.

Add the kale and vinegar at the end as directed.

3. Can I use frozen vegetables instead of fresh?

Yes, frozen butternut squash, sweet potatoes, or carrots can be used. Adjust cooking times slightly, as frozen vegetables may release more water, which could slightly thin the stew.

4. Is this recipe suitable for meal prep and freezing?

Definitely. Portion the cooled stew into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a little stock if necessary.

5. How can I adjust the flavor if it tastes bland?

A splash of extra vinegar, a pinch of salt, or a few shakes of freshly ground pepper can elevate the flavors.

For a subtle warmth, a dash of smoked paprika or chili flakes works beautifully. Stir well and taste again before serving.