I saw this recipe floating around on Pinterest right when fall hit -- the original recipe calls for pumpkin -- but I opted to use an acorn squash and was really pleased with the outcome. I love the ginger and cumin combination along with the red lentils and squash. Mmmm....love it.
Oh. The best part of this recipe? Crockpot, baby! Oh yeah.
Original recipe found here.
Red Lentil & Squash Stew
serves 4-6
- 1 lb acorn (or other) squash, or pumpkin. Peeled and cut into 1 inch cubes
- 1 can garbanzo beans, rinsed and drained
- 1 1/2 cup chopped carrots
- 1 1/2 cup chopped onion
- 1 cup dry red lentils
- 2 TBLS tomato paste
- 1 TBLS fresh grated ginger
- 1 TBLS lime juice
- 1 tsp cumin
- 1/4 tsp tumeric
- 1/4 tsp peper
- 4 cups vegetable broth
- salt to taste
-- Combine everything in a crockpot and cook on low for 7-8 hrs, or high for 4 hours
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