Pumpkin, Chickpea and Red Lentil Stew

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CategoryTags, , DifficultyIntermediate

Make this tasty fall comfort food for those chilly evenings. A slow cooker recipe starring – pumpkin!

Yields1 Serving
Prep Time25 minsCook Time8 hrsTotal Time8 hrs 25 mins
 1 lb pie pumpkin or winter squashpeeled, seeded and cut into 1-inch cubes
 15 oz can chickpeasrinsed and drained
 3 medium carrotscleaned and sliced
 1 cup white onionchopped
 1 cup dry red lentilsrinsed and drained
 2 tbsp tomato paste
 1 tbsp grated fresh ginger
 1 tbsp fresh lime juice
 1 tsp ground cumin
 ¼ tsp Celtic sea saltmay add more at end to taste
 ½ tsp ground tumeric
 ½ tsp white pepper
 1 dash cayenne peppermay add more as desired
 4 cups vegetable or chicken broth
 2 tbsp chopped fresh Italian parsleygarnish
 ¼ cup non-fat Greek yogurtgarnish
1

In a 3-1/2 to 4 quart slow cooker, combine pumpkin, chickpeas, carrots, onions, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all ingredients.

2

Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours.

3

Serve in small shelled out pumpkin or bowl and top with Italian parsley and a drizzle of non-fat yogurt. You can also serve in your favorite bowl.

Nutrition Facts

0 servings

Serving size

Ingredients

 1 lb pie pumpkin or winter squashpeeled, seeded and cut into 1-inch cubes
 15 oz can chickpeasrinsed and drained
 3 medium carrotscleaned and sliced
 1 cup white onionchopped
 1 cup dry red lentilsrinsed and drained
 2 tbsp tomato paste
 1 tbsp grated fresh ginger
 1 tbsp fresh lime juice
 1 tsp ground cumin
 ¼ tsp Celtic sea saltmay add more at end to taste
 ½ tsp ground tumeric
 ½ tsp white pepper
 1 dash cayenne peppermay add more as desired
 4 cups vegetable or chicken broth
 2 tbsp chopped fresh Italian parsleygarnish
 ¼ cup non-fat Greek yogurtgarnish

Directions

1

In a 3-1/2 to 4 quart slow cooker, combine pumpkin, chickpeas, carrots, onions, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all ingredients.

2

Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours.

3

Serve in small shelled out pumpkin or bowl and top with Italian parsley and a drizzle of non-fat yogurt. You can also serve in your favorite bowl.

Notes

Pumpkin, Chickpea and Red Lentil Stew
IngredientsDirections