This is a hearty stew that sneaks in a ton of nutrition while still tasting great. It’s the perfect way to warm up on a wintery night, and a great way to slip a few extra vegetables into your diet.
|1 C lentils
2 lb fresh pumpkin
1 onion, chopped
2 large carrots, sliced thick
2 handfuls spinach
2 Roma Tomatoes, chopped
¾ cup dried chickpeas (rinsed)
|2 tsp cumin
¼ tsp salt
1 tbsp turmeric
1 qt organic chicken or vegetable stock
Juice of 1 Lime
Peel the pumpkin and cut it into bite-sized cubes.
Put everything except the lime juice into a 6qt slow cooker, then fill the pot the rest of the way with filtered water.
Right before you leave for work, turn your slow cooker on low. When you get home 8-10 hours later, add the lime juice and serve.
To make this without a slow cooker: Add everything into a large stock pot. Put on the lid and bring to a boil. Let simmer for 1.5-2 hours, or until chickpeas, pumpkin and lentils are soft.