1 Pot Chickpea, Lentil, and Butternut Stew

Here's a yummy fall soup recipe your family will be sure to love.  Feel free to play around with it, adding more veggies, lentils or chickpeas to create the chunkiness you like!  You can substitute pumpkin for butternut squash, but make sure you use the red lentils.  Other lentils will not substitute well.

Ingredients

1 Pound cubed butternut squash
3 cups cooked chickpeas (or 2 15 oz cans)
10 medium carrots, peeled and cut
2 cups red lentils
4 Tbsp tomato paste
2 Tbsp fresh chopped ginger
5 cloves chopped garlic
1 med onion, chopped
2 1/2 tsp ground cumin
1 tsp turmeric
1 tsp salt
10 cups veggie broth (or combination or veggie broth and water)

*If using mostly water, you may need to up the spices.

Makes about 10 servings


Directions

1. Wash and strain the red lentils

2.  Combine everything in one pot and cook until it begins to boil.  Once boiling, reduce heat, stir, and cover. 

3.  Let cook over low heat for a couple hours until red lentils seem to "disappear", and carrots and squash are soft.

Enjoy!

Nutrition Info Per Serving:

Calories: 284

Fat: 1.4 g

Saturated Fat: 0.1 g

Protein: 15 g

Carbohydrates: 52 g

Fiber: 14 g

Sugar: 8 g

Sodium: 52 g

 

To find more plant based whole food recipes,

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