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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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  • 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.

Nutrition Facts (Pumpkin, Chickpea, and Red Lentil Stew)

  • Per serving:
  • 275 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 2 mg chol.,
  • 1027 mg sodium,
  • 46 g carb.,
  • 10 g fiber,
  • 8 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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