Estofado de lentejas y calabaza butternut en olla de cocción lenta

Ingredientes

• 2 cups butternut squash (peeled and cut into 1/2 inch cubes)
• 1 cup carrots (3-4 carrots, peeled and sliced)
• 2 cups sweet potato (1 large sweet potato, peeled and cut into 1/2-inch cubes)
• 1 1/2 cup celery (4-5 stalks, chopped)
• 1 1/2 cup French du Puy lentils (picked over and rinsed)
• 1 cup onion (chopped)
• 5 cloves of garlic (minced)
• 5 cups low-sodium vegetable stock
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon black pepper (freshly ground)
• 1 teaspoon Kosher salt
• 2-3 cups kale (rinsed, stems removed, and roughly chopped)
• 1 tablespoon white wine vinegar (or apple cider vinegar or sherry vinegar)

Preparación

1. 1

   Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Give it a gentle stir a few times during the cooking process.

2. 2

   Add in the kale and vinegar. Gently stir to combine so that the residual heat can soften the leaves.

3. 3

   Serve immediately.