Slow Cooked Butternut Squash, Chickpea And Red Lent

Name: Slow Cooked Butternut Squash, Chickpea And Red Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1 Yellow Onion, Chopped; 1 Large Carrot, Chopped; 1 Jalapeno, Seeded And Chopped; 3 cloves Garlic, Minced; 1 Tablespoon Garam Masala; 1 Small Butternut Squash, Peeled, Seeded, And Chopped; 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed; 1 can (28 Oz. Size) Diced Tomatoes; 1 cup Dried Red Lentils; 1 quart Vegetable Broth; 1 pinch Sea Salt, to taste; Fresh Cracked Pepper; Shaved Fresh Parmesan, For Serving

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
1 Yellow Onion, Chopped
1 Large Carrot, Chopped
1 Jalapeno, Seeded And Chopped
3 cloves Garlic, Minced
1 Tablespoon Garam Masala
1 Small Butternut Squash, Peeled, Seeded, And Chopped
1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
1 can (28 Oz. Size) Diced Tomatoes
1 cup Dried Red Lentils
1 quart Vegetable Broth
1 pinch Sea Salt, to taste
Fresh Cracked Pepper
Shaved Fresh Parmesan, For Serving

1
Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot and jalapeno and saute until the onion becomes translucent, about six minutes. Add the minced garlic and garam masala and saute for another minute, stirring well to coat. Turn off the heat and set pan aside.
2
Place the butternut squash, drained chickpeas, diced tomatoes with juices included, dried red lentils, vegetable broth and onion mixture into your large slow cooker. Turn the heat on low and cook for about 10 hours. For a thicker stew, cook longer.
3
Season with a pinch of sea salt and fresh cracked pepper and serve with some freshly shaved Parmesan.
4
Notes:
5
1. This stew freezes well and will keep in the fridge for up to five days.
6
2. Recipe adapted from Eat, Live, Run.
7
3. I recommend cooking this stew for at least 10 hours to make it nice and thick. The stew pictured in this post, was cooked for 12 hours, but I've made it in 8 and the flavour is still there. It's just more soup-like than stew.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 1 Yellow Onion, Chopped, 1 Large Carrot, Chopped, 1 Jalapeno, Seeded And Chopped, and more.

Yes, Slow Cooked Butternut Squash, Chickpea And Red Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooked Butternut Squash, Chickpea And Red Lentil Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions