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.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the grated ginger, turmeric, cumin, coriander, and paprika to the skillet, stirring for 1 minute to bloom the spices. Remove from heat.

Step 3

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.

Step 4

Season with salt and black pepper. Stir everything together until well combined.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust seasonings as needed, adding more salt or spices to your preference.

Step 8

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

Serving size	(3142.9g)

Amount per serving	% Daily Value*
Calories	1812.8

Total Fat 34.9g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 6480.7mg	0%
Total Carbohydrate 331.4g	0%
Dietary Fiber 78.9g	0%
Total Sugars 64.8g
Protein 77.7g	0%

Vitamin D 0IU	0%
Calcium 1071.0mg	0%
Iron 34.0mg	0%
Potassium 7855.2mg	0%

*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.

Source of Calories

Fat: 16.1%

Protein: 15.9%

Carbs: 68.0%