Squash Chickpea Red Lentil Stew Healthy Slow Cooker
Cozy up with a bowl of this vibrant Squash Chickpea Red Lentil Stew, a wholesome slow cooker recipe that's as nourishing as it is delicious. Packed with nutrient-rich butternut squash, protein-loaded chickpeas and red lentils, and a warming blend of spices like turmeric, cumin, and coriander, this vegan stew is the ultimate comfort food. The creamy coconut milk and tender greens blend seamlessly to create a luscious, flavor-packed broth, while the low-and-slow cooking method ensures bold, developed flavors with minimal effort. Perfect for meal prep or a fuss-free family dinner, this healthy, plant-based stew is a satisfying, gluten-free one-pot meal. Serve it with crusty bread or over rice for a complete, hearty dish that'll have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 cups butternut squash, peeled, seeded, and diced
- 1 can (15 ounces) canned chickpeas, drained and rinsed
- 1 cup red lentils
- 1 can (14.5 ounces) diced tomatoes, canned
- 1 can (13.5 ounces) coconut milk, unsweetened
- 4 cups vegetable broth
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 cups kale or spinach, roughly chopped
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the grated ginger, turmeric, cumin, coriander, and paprika to the skillet, stirring for 1 minute to bloom the spices. Remove from heat.
In a slow cooker, combine the sautéed onion and spice mixture, diced butternut squash, chickpeas, red lentils, canned tomatoes (with juices), coconut milk, and vegetable broth.
Season with salt and black pepper. Stir everything together until well combined.
Cover the slow cooker and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the butternut squash is tender and the red lentils have broken down to thicken the stew.
30 minutes before the end of cooking, stir in the chopped kale or spinach. Cover and continue cooking until the greens are wilted and tender.
Taste and adjust seasonings as needed, adding more salt or spices to your preference.
Ladle the stew into bowls and garnish with freshly chopped cilantro, if desired. Serve warm with crusty bread, rice, or as is for a hearty meal.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1546 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
