Pumpkin, Chickpea, and Red Lentil Stew

Enjoy fall comfort food by the bowlful with this slow cooker soup recipe starting pumpkin, beans, and fresh ginger.

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Reviews (0)

4.0 by 110 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4-5 hours (high)

Pumpkin, Chickpea, and Red Lentil Stew

Directions

  1. In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.
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Nutrition Facts (Pumpkin, Chickpea, and Red Lentil Stew)

  • Per serving:
  • 275 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 2 mg chol. ,
  • 1027 mg sodium ,
  • 46 g carb. ,
  • 10 g fiber ,
  • 8 g sugar ,
  • 14 g pro.
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Reviews (4)

110 Ratings
1420 Days Ago
I added some Andoulle sausage - Loved it!!!!!
1485 Days Ago
We loved it! Might add more cumin and add crushed red pepper next time to add a bit of spice.
1503 Days Ago
Absolutely loved it. I was thinking along the lines of a thick soup / stew. We're not vegetarians, but you could use this as a main meal, or as a side dish with something else.
Barry Garvin 1751 Days Ago
Rather bland. Not very impressed. Nothing worse than waiting 6 hours for "eh."

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