Crock Pot Chickpea, Butternut Squash and Red Lentil Stew

EAT, LIVE, RUN(1)
Chris H.: "This is great. Just made it tonight and giving s…" Read More
13Ingredients
50Minutes
460Calories

Ingredients

US|METRIC
  • 1 yellow onion (chopped)
  • 1 tablespoon olive oil
  • 1 large carrot (chopped)
  • 3 cloves garlic (minced)
  • 1 jalapeno (seeded and minced)
  • 3 teaspoons garam masala
  • 1 butternut squash (about 3 lbs–average sized, peeled and chopped)
  • 28 ounces diced tomatoes (in tomato juice)
  • 1 quart vegetable broth
  • 1 cup red lentils
  • 30 ounces chickpeas (drained and rinsed)
  • 2 teaspoons sea salt (to taste)
  • cilantro (fresh minced, for serving)
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    NutritionView More

    460Calories
    Sodium93% DV2230mg
    Fat8% DV5g
    Protein43% DV22g
    Carbs29% DV86g
    Fiber96% DV24g
    Calories460Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium2230mg93%
    Potassium1500mg43%
    Protein22g43%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate86g29%
    Dietary Fiber24g96%
    Sugars11g22%
    Vitamin A290%
    Vitamin C90%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Chris H. a year ago
    This is great. Just made it tonight and giving s preemptive five stars since I know the flavors will even marry more tomorrow. I cooked for 4 hrs and 30 min on high instead since I got a late start and everything cooked beautifully. Did not have jalapeños, so added some chili powder instead, that did the trick to kick up the spice. Great flavors

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