Alkaline Slow-Cooker Squash Stew
Course
Crock pot
,
Dinner
,
Soups & Stews
Sensitivity
Alkaline
,
Dairy Free
,
Gluten Free
,
Grain Free
,
Nightshade Free
,
Nut Free
,
Refined Sugar Free
,
Soy Free
Servings
Prep Time
4
servings
20
minutes
Cook Time
Passive Time
10
minutes
8
hours
Servings
Prep Time
4
servings
20
minutes
Cook Time
Passive Time
10
minutes
8
hours
Ingredients
3
Tablespoons
extra virgin olive oil
1
medium
onion
thinly sliced
2
cloves
garlic
fresh, sliced
1/4
teaspoon
Red pepper flakes
crushed
1 1/2
cups
lentils
dry, rinsed
1
pound
butternut squash
peeled and cut into large pieces
1
bunch
swiss chard
fresh, separate leaves from stem and roughly chop
1
pinch
salt
1
pinch
black pepper
2
wedges
lemon
for serving
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and garlic and sauté until soft and golden brown, 4 to 5 minutes.
Stir in the red pepper flakes and sauté 1 minute.
Stir in ½ cup water, scraping up any browned bits.
Transfer the contents of the skillet to a 6-quart slow cooker.
Add the lentils, squash, chard stems (not the leaves), if using, 2 teaspoons salt and 7 cups water to the slow cooker.
Stir, then cover and cook on low, 8 hours.
Just before serving lift lid and stir in chard leaves.
Cover and continue cooking for 10 minutes.
Season with salt and pepper and stir to slightly break up squash. Serve with optional lemon.