Butternut Squash, Chickpea, and Lentil Stew
Ingredients:
- 2 c Butternut Squash peeled and cut into ½ inch pieces
- 2 c Vegetable Broth
- 15 oz Chickpeas 1 can, rinsed and drained
- 14 oz Diced Fire Roasted Tomatoes 1 can
- 1 c Onions 1 onion, chopped
- 0.75 c Brown Lentils dried
- 2 tsp Cumin
- 1 tsp Sea Salt
Instructions:
- Combine all ingredients in slow cooker, stirring to combine.
- Cover and cook on low 8 hours or high 4 hours.
Nutrition
Calories: 381kcal | Carbohydrates: 69g | Protein: 20g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1219mg | Potassium: 975mg | Fiber: 22g | Sugar: 12g | Vitamin A: 8145IU | Vitamin C: 22.4mg | Calcium: 154mg | Iron: 7.6mg
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