Slow-Cooker Squash Stew (SIBO)
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
cup
chives
thinly sliced
2
tablespoons
tomato paste
1/4
teaspoon
Red pepper flakes
1
cup
dried lentils
rinsed
1
pound
butternut squash
peeled and cut into large pieces
1
bunch
collard greens
leaves separated from stems and leave roughly chopped
2
teaspoons
salt
Ground pepper
to taste
lemon wedges
for serving, optional
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the chives and saute until soft and golden brown, 4 to 5 minutes.
Stir in the tomato paste and red pepper flakes and saute 1 minute.
Stir in 1/2 cup water, scraping up any browned bits.
Transfer the contents of the skillet to a 6-quart slow cooker.
Add the lentils, squash, collard stems (not the leaves), 2 teaspoons salt and 7 cups water to the slow cooker.
Stir, then cover and cook on low for 8 hours.
Just before serving, lift lid and stir in collard leaves.
Cover and continue cooking for 10 minutes.
Season with salt and pepper to taste and stir to slightly break up the squash. Serve with optional lemon.