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Chickpea, Lentil and Butternut Squash

Chickpea, Lentil and Butternut Squash

Chickpea, Lentil and Butternut Squash
Chickpea, Lentil and Butternut Squash Stew
Chickpea, Lentil and Butternut Squash Stew
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Chickpea, Lentil and Butternut Squash Stew
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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