My sister moved in this weekend, which means several things: an extra set of hands to do dishes, an excuse to bake more cookies AND!! the need to make bigger meals.

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Looking for a big batch easy meal? Stew is the perfect answer!

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Well, for me it is. I love chopping up vegetables and throwing them into a pot to do their own thing.

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

This soup is such a delicious meal. It’s packed with lentils and chickpeas for protein, has a ton of vitamin C, a hint of spice annnnnd freezes really well!! I like to keep this in the slow cooker for 10 hours (or even 12!) to make it a nice and thick stew.

But! If soup is more your thing, you only need to cook this for 8 hours. Really, it’s up to the slow cooker master.

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

#Gimme

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

Prep Time: 25 minutes

Cook Time: 10 hours

Yield: 5-7 servings (depends on how thick your stew is)

Ingredients

  • 1 yellow onion, chopped
  • 1 tbsp extra virgin olive oil
  • 1 large carrot, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and chopped
  • 1 tbsp garam masala
  • 1 small butternut squash, peeled, seeded, and chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 28-oz can diced tomatoes
  • 1 cup dried red lentils
  • 1 quart vegetable broth
  • Pinch sea salt, to taste
  • Fresh cracked pepper
  • Shaved fresh Parmesan, for serving

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot and jalapeño and sauté until the onion becomes translucent, about six minutes. Add the minced garlic and garam masala and sauté for another minute, stirring well to coat. Turn off the heat and set pan aside.
  2. Place the butternut squash, drained chickpeas, entire can of diced tomatoes with juices included, dried red lentils, vegetable broth and onion mixture in your 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. This stew freezes well and will keep in the fridge for up to five days.

Notes

Recipe adapted from Eat, Live, Run

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.

http://warmvanillasugar.com/2015/05/12/slow-cooked-butternut-squash-chickpea-and-red-lentil-stew/

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20 Responses to Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew

  1. Sues says:

    I am always in the mood for a soup/stew like this, even in summer weather! And that parmesan on top looks beautiful 🙂

  2. Looks delicious! Having another person in the house is a perfect reason to make more cookies 🙂

  3. Mmmmh yummy! I love a good vegetarian stew and if there’s chickpeas and butternut squash in it – even better!

    I don’t know how long I’d manage living with my sister though – not because we don’t get along but we’re both prone to chaos and there would probably be zero hands doing the dishes 😀

  4. I love meals that you can freeze! I need to cook more red lentils, too. Ok, this is definitely on my “to make” list!

  5. oh, I would love to live with my sister again!!! so fun!!! how long will she be with you guys?! and the timing of this stew is perfect. today is suddenly 40 degrees (40 from mid-70s) and I am craving something warm that will fill my belly! love this red lentil stew!! gorgeous!

  6. perfect recipe for a summer meal cooked in the slow cooker. Love the flavors and I can eat butternut squash all year around!

  7. What a lovely stew! Actually I made a vegetable stew today as well 🙂 Originally “kipper and vegetables”, but I changed the kipper for sundried tomato – score 😀
    I also posted up my version of your PBJ smoothie today, thank you so much for the inspiration, it was fantasmic 😀 x

  8. What a hearty and delicious stew! I love dishes like this 🙂

  9. Slow cooker stews are THE BEST! And this version looks too good to resist. I wish my sister was moving in with me!

  10. I look for any excuse to bake more cookies 🙂 Also, I need to make more stew recipes. This looks amazing!

  11. Hearty, healthy and perfect! Love this!

  12. Oh the temp was a bit colder here today and this looks like the perfect thing!! xo

  13. I also love throwing everything in a pot and letting it all blip away creating goodness! This stew is definitely happening this winter… I froze last night in out unheated apartment and this stew would have made my night 🙂 … might have to invest in a slow cooker… hmmm

  14. Ashley says:

    What an awesome looking stew! So many of my favorites with the squash and lentils!! The chickpeas don’t hurt either 🙂

  15. Joanne says:

    I’m sure you guys are going to have SO MUCH FUN living together! And COOKING together. And BAKING together. And EATING together. I feel like we’re also going to reap the benefits from all of this…starting with this awesome stew! So many of my favorite things in one place.

  16. serwis says:

    I love red lentils and always try the new recipes, so I will try this one too 🙂

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