Crock Pot Chickpea, Butternut Squash and Red Lentil Stew

Name: Crock Pot Chickpea, Butternut Squash and Red Lentil Stew
Ingredients: 1 yellow onion, chopped; 1 tbsp olive or canola oil; 1 large carrot, chopped; 3 cloves garlic, minced; 1 jalapeno, seeded and minced; 2-3 tsp garam masala; 1 butternut squash (about 3 lbs–average sized), peeled and chopped; 1 28-oz can diced tomatoes in tomato juice; 1 quart vegetable broth; 1 cup red lentils; 2 15-oz cans chickpeas, drained and rinsed; 1-2 tsp sea salt (to taste); fresh minced cilantro for serving

Crock Pot Chickpea, Butternut Squash and Red Lentil Stew was pinched from <a href="http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/" target="_blank">www.eatliverun.com.</a>

INGREDIENTS

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1 yellow onion, chopped

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1 tbsp olive or canola oil

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1 large carrot, chopped

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3 cloves garlic, minced

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1 jalapeno, seeded and minced

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2-3 tsp garam masala

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1 butternut squash (about 3 lbs–average sized), peeled and chopped

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1 28-oz can diced tomatoes in tomato juice

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1 quart vegetable broth

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1 cup red lentils

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2 15-oz cans chickpeas, drained and rinsed

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1-2 tsp sea salt (to taste)

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fresh minced cilantro for serving

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