SQUASH AND LENTIL STEW
Prep time: 10 minutes / Cook time: 7 to 8 hours on low
This stew contains all types of wonderful ingredients: big chunks
of winter squash, spicy bits of jalapeño peppers, red lentils,
tomatoes, and carrots. Seasoned with fragrant herbs and spices, this
stew is truly a vegan treat.
Serves 6 to 8
6 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
3 pounds kabocha squash or butternut squash, peeled, seeded, and cut into 1-
inch cubes (about 4 to 4½ cups)
1 (28-ounce) can no-salt-added diced tomatoes
1 cup red lentils
2 large carrots, cut into ½-inch pieces
1 large onion, chopped
1 jalapeño pepper, seeded and minced
3 garlic cloves, minced
1 tablespoon garam masala
Freshly ground black pepper
1. Put the broth, squash, chickpeas, tomatoes, lentils, carrots,
onion, jalapeño, garlic, garam masala, and pepper in a 6-quart slow
cooker and stir to combine. Cover and cook on low for 7 to 8
hours: The longer you cook it, the thicker your stew will be.
2. Serve warm garnished with the cilantro.
Per Serving (1¾ cups): Calories: 364; Total Fat: 0g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 179mg; Carbohydrates: 71g; Fiber: 20g; Sugars: 14g; Protein: 19g
VARIATION TIP: If you have the time, you can enhance the flavor of
this stew by heating 1 tablespoon of extra-virgin olive oil in a large skillet
over medium-high heat. Add the onion, carrots, and jalapeño and sauté
until the onion is translucent, about 6 minutes.. Add the minced garlic and
garam masala, stirring well to coat. Add this to the slow cooker with the
rest of the ingredients, cover, and cook.