Slow Cooker Thursday – Squash, Chickpea & Lentil Stew

by angelaskitchen on November 12, 2009

It’s been forever since I joined in on Slow Cooker Thursday.  I have been mostly been using my crock for the same ol’, same ol’ things so haven’t had anything new to post.  Well, that and TIME to post seems to be a premium for me these days!  We’ll have to see if I can get that turned around a bit…  Due to my schedule being a bit different now, Wednesdays are the big slow cooker day in my house.  When do you use yours?

slowcooking

Head over to Sandra’s for Slow Cooking Thursday and join in the fun!  This is a hold over from our vegan days (I only used roasted veggie stock for it then).  If you would like greens in it, add spinach and tender cooking greens (washed and coarsely chopped) right at the end of cooking time.  If you are adding kale or tougher greens, allow to cook with everything from the beginning.  How much?  Just toss in a couple of handfuls until it looks good to you!

 

This makes a big amount of stew, but it freezes well, so stock your extra amount away for a busy night this holiday season.  I like to freeze this in individual containers for lunches.

 

Slow Cooker Squash, Chickpea & Lentil Stew

Serves 12-18

8 cups gluten free chicken, turkey or vegetable broth

2 pounds butternut squash or other winter squash/pumpkin, seeded, peeled, cut into 1″ cubes

2 (15 ounce) cans chickpeas, drained and rinsed

6 medium carrots, sliced 1/2″ thick diagonally

2 large onions, chopped (about 2 cups)

2 cups dry green or red lentils, picked over, rinsed and drained

1/4 cup tomato paste or pumpkin puree (NOT pie filling)

2 Tablespoons fresh ginger, minced

3 cloves garlic, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground turmeric

 

For garnish/to serve:

1/2 cup chopped roasted peanuts

1/4 cup chopped fresh cilantro

2  limes, each cut into wedges

 

In a 6 quart slow cooker combine stock, squash, chickpeas, carrots, onion, lentils, tomato paste or pumpkin puree, ginger, garlic, cumin, salt, pepper, and turmeric.  Mix well.  Cover and cook on low for 7-9 hours or on high 3 1/2-4 1/2 hours.  Serve with a sprinkling of chopped peanuts and cilantro with a wedge of lime.

{ 2 comments… read them below or add one }

Jen November 12, 2009 at 10:38 am

This sounds really good. I have a ton of squash to use. Thank you for sharing. If you use pumpkin puree verses tomato paste does it change the soup at all flavor wise? Have a great week.

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darnold23 November 12, 2009 at 7:07 pm

I make a crock pot version of this that is quite similar. It is such a filling, warming and homey soup. Thanks for sharing it. I host Crock Pot Wednesday at Dining With Debbie and would love for you to join me there sometime. Have a great weekend.

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