Chickpea, Lentil and Butternut Squash

Chickpea, Lentil and Butternut Squash Stew

Chickpea, Lentil and Butternut Squash Stew
 
Chickpea, Lentil and Butternut Squash Stew
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Ingredients
  • 2 c. peeled and diced butternut squash, ½” pieces
  • 2 c. veggie broth
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 (14-oz.) can fire-roasted diced tomatoes
  • 1 c. chopped Vidalia onion
  • ¾ c. dried lentils, rinsed and sorted
  • 1 t. ground cumin
  • 1 t. coriander
  • Salt/black pepper
  • Olive oil
  • Fresh thyme, garnish
  • PAM

Instructions
  1. Coat inside of CROCK POT with PAM.
  2. Combine squash, broth, chickpeas, tomatoes, onion, lentils, cumin, coriander, salt and pepper. Mix well.
  3. Place in CROCK POT and cook on LOW 8-9 hours or on HIGH 4-4 ½ hours or until squash and lentils are tender.
  4. Ladle into shallow bowls.
  5. Drizzle with olive oil and garnish with sprig of thyme.

 

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