Red Lentil Butternut Squash Chickpea Stew |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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This is one of many favorites in my home. Ingredients:
1 cup dried chickpeas soaked overnight |
1 cup red lentils soaked for 4 hours |
*you can use any color lentil but the red add an appealing color |
1 medium butternut squash, peeled, seeded and chopped small |
3 large carrots, peeled and cut into 1/2 inch coins |
1-2 large onions, chopped |
4 cups vegetable broth or water or 2 cups of each |
1 tablespoon ginger root, peeled and minced |
*if you want to add garlic, then add garlic - 2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon freshly ground pepper |
1/4 cup fresh cilantro leaves, chopped (optional) |
*i serve this with brown rice. |
Directions:
1. Combine the soaked and drained lentils and chickpeas.
2. Add squash, carrots, onion, broth/water, ginger, cumin and pepper in a 6 quart slow cooker.
3. Place lid on and cook on low heat until the chickpeas are tender and the lentils have begun to break down. Approximately 6 to 6-1/2 hours.
4. Serve over brown rice.
5. Serves 4-6
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