A quick-to-prep, delicious & nutritious stew! (Crockpot)

Do you know what the best feeling is? Coming home to a cooked dinner. Since I typically do all the cooking in the household, I’m beyond grateful for a thing called the crockpot!

This recipe is a simple to prepare in the morning and a yummy and nutritious meal to come home to. Serve it with a salad and few slices of bread for dipping and you’re golden!


2 cups peeled and diced butternut squash (1/2 inch pieces)

2 cups vegetable broth

1 can (about 15 ounces) chickpeas, rinsed and drained

1 can (about 14 ounces) fire-roasted diced tomatoes

1 cup chopped sweet onion

3/4 cup dried brown lentils, rinsed and sorted

2 teaspoons cumin or coriander (or 1 teaspoon of each)

3/4 teaspoon sea salt

Olive oil



Coat inside of crockpot with nonstick cooking spray. Combine squash, broth, chickpeas, tomatoes, onion, lentils, cumin and salt in crockpot. Cover and cook on low for 8-9 hours or high 4 – 4 1/2 hours or until squash and lentils are tender.  Ladle into shallow bowls. Drizzle with olive oil and garnish with thyme.

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