But all joking aside, I love using the slow-cooker. It's so easy to prep a few ingredients and throw them in the crock-pot just before bed. When you wake up in the morning...a whole week of lunches to pack for work, served!
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| It may not look that pretty but it smelled amazing enough to get complements from co-workers all week long! |
Butternut squash, sweet potatoes, chickpeas, and red lentils, all slow-cooked down into a delicious, mildly curried stew. I am not vegan, but this recipe happens to be. The original recipe called for 1 whole butternut squash (3 lb). I only had one pound, so I substituted sweet potato for the rest. I also substituted homemade canned tomatoes for store-bought because I'm lucky enough to have a mother-in-law that keeps me well-stocked.
Slow-Cooker Butternut Squash, Sweet Potato, Chickpea, and Red Lentil Stew
Adapted from eat, live, run
Servings: 10-12
Difficulty: Easy
Ingredients:
1 yellow onion, chopped1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
1 Tbsp. garam masala
1 lb. butternut squash, peeled and chopped
2 lb. sweet potato, peeled and chopped
2 pints homemade canned tomatoes (or 1 store-bought 28-oz. can diced tomatoes in tomato juice)
1 quart , low-sodium vegetable broth
1 c. red lentils
2 15-oz. cans chickpeas, drained and rinsed
Kosher salt, to taste
Place all ingredients in slow cooker and mix well. Turn slow-cooker on low and let cook for 8-10 hours without opening the lid. Season with kosher salt to taste. Optional garnishes could be fresh chopped parsley, cilantro, or a dollop of Greek yogurt.
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