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Butternut Squash, Chickpea, and Lentil Stew
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Prep Time:
10
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
10
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
381
kcal
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:
381
kcal
|
Carbohydrates:
69
g
|
Protein:
20
g
|
Fat:
3
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
1219
mg
|
Potassium:
975
mg
|
Fiber:
22
g
|
Sugar:
12
g
|
Vitamin A:
8145
IU
|
Vitamin C:
22.4
mg
|
Calcium:
154
mg
|
Iron:
7.6
mg
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