A “Ready When You Get Home” Meal

My kitchen smells wonderful as I write this to you.

You’re always asking for easy recipes… so I made
(and filmed) a Slow Cooker dish for you.

The stew cooked overnight for 8 hours, and my kitchen
smells like Grandmom’s used to… but with a lot less work!

Wait until you see how easy this Butternut Squash and
Lentil Stew is!  It can be hot and waiting for you when you
get home from work.

I’d love to hear from you. Leave a comment below if you
have questions – or if you have a good Veggie Slow Cooker
recipe to share.
Hugs,  Jill

Alison sent a photo of her creation! I told her we’re all coming over for lunch!
Try it, and send me yours!

15 thoughts on “A “Ready When You Get Home” Meal

    1. Jill Post author

      A whole foods diet, good sound sleep, and a little exercise have done wonders for a lot of people! Hang in there, it can help you too!

  1. CRuby

    Can this stew blender a little to be more like soup? Also, can it be frozen for later. I enjoy both lentil and butternut squash (but husband does not). Thankyou for the recipe. Sound and looks yummy.

    1. Jill Post author

      Absolutely you can blend it… I like a blended soup!
      Do you have a hand blender? I use one that is long and skinny..
      you just put the end of it in the crockpot, and blend it right in the
      same container. As few dishes as possible!

      I’m not sure about freezing. I think it would freeze well.
      Why don’t you try freezing it and letting us know!

  2. julie Dauer

    Per Dr Fuhrman advice I have always avoided any beans except peas and lima beans because of the Arachodonic acid. Does this not apply to lentils?
    Thanks for all your continued input for all of us, Jill

    1. Jill Post author

      Julie, I believe that Dr. Fuhrman recommends eating beans. The fiber in beans is so good to keep the colon clean and flush the body of excess cholesterol, etc.
      Where did you read that he recommends against beans? I just looked online and couldn’t find anything.

  3. Nola

    Hi Jill,

    Did you say you used some garlic as well in this recipe of Butternut pumpkin crockpot stew and if so how much please??
    Would love to hear from you please??


    1. Jill Post author

      Good question. I love garlic, so I would put 2- 4 large bulbs in this recipe.
      It’s also good without it.

  4. Alison Brooks

    It’s hard to believe that such a delicious dish can come from such a simple and easy recipe. All my slow cooker recipes call for sauteing the onions first, if only in broth, but clearly there’s no need for that. I love the simple rule of thumb that uses equal amounts of onions, carrots and celery, thrown straight into the pot. That could obviously be the basis for all kinds of soups/stews. Also, I like the use of curry powder, already a blend of spices, rather than having to have all the individual spices on hand. This will be great for my niece at college who is trying to follow a plant-based diet but is put off by long recipes with lots of ingredients and measuring.

    1. Jill Post author

      Yep, I go for as simple as possible. I think people sauté because they’re using oil. Eliminate the oil, and no need for steps beforehand.

  5. Alison Brooks

    Yes, my favorite vegan slow cooker book, called “Fresh from the Vegan Slow Cooker”, by Robin Robertson, starts almost every recipe instruction with this: “For the best flavor, heat the oil in a medium-size skillet, etc. Then she follows with this: “Alernatively, omit the oil and sauté these ingredients in a few tablespoons of water”. I don’t use oil, but felt the sautéing was somehow still necessary. So now I can skip that step altogether! And I have never found flavor to be lacking. Indeed, once you stop using oil in cooking, dishes cooked with it start tasting, well, oily!

    1. Jill Post author

      I agree… I don’t like the taste of “oily” food. Hoping one day more restaurants will create some oil-free entrees!


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