Pumpkin, Chickpea, and Red Lentil Stew
- 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.
- 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 ,
- 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.
Kristy York 1636 Days Ago
I added some Andoulle sausage - Loved it!!!!!
Steven Eldridge 1701 Days Ago
We loved it! Might add more cumin and add crushed red pepper next time to add a bit of spice.
Barbara Falkner 1719 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 1967 Days Ago
Rather bland. Not very impressed. Nothing worse than waiting 6 hours for "eh."