- 1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
- 1
- 15 ounce can chick peas (garbanzo beans), rinsed and drained
- 3
- medium carrots, sliced 1/2 inch thick
- 1
- cup chopped onion (1 large)
- 1
- cup red lentils, rinsed and drained
- 2
- tablespoons tomato paste
- 1
- tablespoon grated fresh ginger
- 1
- tablespoon lime juice
- 1
- teaspoon ground cumin
- 1/4
- teaspoon salt
- 1/4
- teaspoon ground turmeric
- 1/4
- teaspoon ground black pepper
- 4
- cups chicken or vegetable broth
In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4-5 hours.
I made this for supper last night and it was really good 🙂
I also found a great pic of Gracie and Moi.
