This recipe is packed with plant-based protein and flavor! It’s sweet, savory, super filling and it’s made in a slow cooker, making it a great choice for busy days. Lentils are an underutilized food in the American diet. They are inexpensive compared to other protein options; they are high in fiber, folate and B vitamins, along with being a good source of minerals such as copper, iron, magnesium and phosphorus. They add a great hearty texture to soups and stews, combine with ground meats well, and can be used in a variety of ways such loaves or patties in addition to stews and soups.
Ingredients:
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 small butternut squash peeled and chopped into bite-sized pieces
- 1 red bell pepper, chopped
- 3/4 cup red lentils
- 1 15 oz canned chickpeas, drained and rinsed (low sodium)
- 1 15 oz canned pure tomato sauce (low sodium)
- 1 teaspoon freshly grated ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt and pepper + more as needed
- 3 cups vegetable broth
Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 – 4 hours (or 6 – 7 hours on low). For a thicker stew, remove the cover with 1 hour left in cooking. Serve with quinoa, a handful of arugula and a dollop of yogurt. Makes 6 servings.
Nutrition facts:
Serving size: 1 cup
Calories: 194; Fat: 0.7g; Carbs: 39.1g; Fiber: 9g; Protein: 11.3g; Sodium: 155.8mg
Adapted from: Moroccan Chickpea Stew {Slow Cooker Recipe} – Simply Quinoa
