I found this recipe on Pinterest recently (follow me on Pinterest!), and it sounded fantastic. It’s easy to make, healthy, and very flavourful. I loved it! For the original (American) recipe, click here.

Slow Cooked Chickpea, Butternut Squash and Red Lentil Stew
Serves 4
Write a review
Print
Prep Time
7 min
Cook Time
7 hr
Total Time
7 hr 7 min
Prep Time
7 min
Cook Time
7 hr
Total Time
7 hr 7 min
Ingredients
  1. 1 yellow onion, chopped
  2. 1 tbsp olive or canola oil
  3. 1 large carrot, chopped
  4. 3 cloves garlic, minced
  5. 1 jalapeno, seeded and minced
  6. 2-3 tsp garam masala
  7. 1 large butternut squash, peeled and chopped
  8. 2 small cans/cartons diced tomatoes in tomato juice
  9. 1.2 litres vegetable broth
  10. 1 cup dry red lentils
  11. 2 15-oz cans chickpeas, drained and rinsed
  12. 1-2 tsp sea salt (to taste)
  13. fresh minced cilantro for serving
Instructions
  1. Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
  2. Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on high and cook for 7 hours (or 8-10 on low)...the longer you cook, the thicker your stew will be.
  3. Season with sea salt to taste and serve. This stew freezes extremely well and will keep in the fridge for up to five days.
Adapted from Eat, Live, Run
Adapted from Eat, Live, Run
The Pescetonian http://pescetonian.co.uk/
Pin It