More Healthy Crock Pot food

By January 21, 2011 3 Comments

If one of your new year’s resolutions is to eat more legumes, this is a good one for you!  This is vegetarian but still a good source of protein (about 14 grams).  You can add a little more protein with Pea Protein powder (yes, you can buy it in tubs just like whey protein).  It will add 28 grams of protein in one large scoop! Even my son will scoop up this stew!

Adapted from Eating Well, Feb/March 2006:

Squash, Chickpea, and Red Lentil Stew

Serve over brown rice, steamed spinach, whole wheat noodles, or whatever you have left over from the night before!

1 can chickpeas (grabanzo) beans

2.5 lbs frozen winter squash (defrosted) or sweet potatoes, cubed

2 large carrots, chopped

1 large onion, chopped

1 can diced tomatoes

1 cup red lentils

4 cups vegetable broth

2 tbs tomato paste

1 tbs minced fresh ginger

1.5 tsp each of cumin, saffron, and pepper

1 tsp curry powder

½ cup cashews or almond pieces

Combine and cook in slow cooker 5-6 hours.  Sprinkle with cashews/almonds