Slow Cooked Butternut Squash and Red Lentil Stew

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Slow Cooked Butternut Squash and Red Lentil Stew

Many people I know start to panic at the beginning of September and begin to buy in every cold and flu remedy under the sun. They seem to think that this will protect them against winter illnesses. Although these remedies have a place their is a far simpler ways to help your immune system during the colder months.

Stew and Soups are a fantastic way to keeps the bugs at arms length. Plus adding proteins such as beans and legumes will give the immune system and extra boost. Protein is a macronutrient when added with fat and carbs will help our bodies to thrive. It helps the immune system by providing support for cells to regenerate and grow.

So eating lots of proteins such as lentils are, I think, a better way to protect the bodies immune system in winter. For me, I no longer rush to the chemist for all those expensive remedies. I now simply reach for the slow cooker and start making my soups and stews. It’s a far tastier way to enjoy the winter months.

Slow Cooked Butternut Squash and Red Lentil Stew

Serves 4


  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Slow cooker
  • Teaspoon


  • Leek x 1
  • Butternut squash x 1 small or 1/2
  • Carrots x 2
  • Red Lentils x 200g
  • New potatoes x 600g
  • Spinach x 2 large handfuls
  • Dried mixed herbs x 1 tsp
  • Oat milk or vegetable stock x 1 litre plus extra
  • Salt and pepper to taste


  • Peel the butternut squash and cut the top and bottom from the squash.
  • Cut the squash in half length ways and scoop out the seeds.
  • Next cut the squash into 2 centimetre pieces and put into the slow cooker.
  • Now peel and cut the carrots into 2 cm pieces and put into the slow cooker too.
  • Wash the new potatoes and cut them into quarters.
  • Slice the top and the bottom from the leek.
  • Then slice the leek length ways
  • Put the quarters into the slow cooker and add the lentils too.
  • Sprinkle over the dried mixed herbs and mix these ingredients together.
  • Pour over the oat milk or the vegetable stock or a mixture of the both.
  • Add salt and pepper to taste.
  • Turn the slow cooker on to low heat for six hours.
  • Depending on how fast your slow cooker takes to cook a meal you may find you need to add extra oat milk or vegetable stock.
  • Just keep an eye on the slow cooker about an hour towards the end of the cooking process.
  • Finally thirty minutes before the end of the cooking process add the spinach.
  • Stir it in and let in wilt down.
  • Then serve and enjoy.
Slow Cooked Butternut Squash and Red Lentil Stew

Slow Cooked Butternut Squash and Red Lentil Stew is a great dish to eat as the winter months start to set in. It’s delicious and easy to do. Plus all the ingredients in this meal can be frozen. So you could make extra and store it in the deep freezer for a night you don’t want to cook. However you enjoy this dinner, as always, please enjoy.

Do you love a stew in the winter and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx