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crock pot chickpea, butternut squash and red lentil stew

kept bydesyo
recipe byeatliverun.com
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Ingredients: 

Ingredients:

1 yellow onion, chopped

1 tbsp olive or canola oil

1 large carrot, chopped

3 cloves garlic, minced

1 jalapeno, seeded and minced

2-3 tsp garam masala

1 butternut squash (about 3 lbs–average sized), peeled and chopped

1 28-oz can diced tomatoes in tomato juice

1 quart vegetable broth

1 cup red lentils

2 15-oz cans chickpeas, drained and rinsed

1-2 tsp sea salt (to taste)


 

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