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Slow-Cooker Pumpkin Butternut Stew

I promise you this is SO EASY and just perfect for this crisp October weather. The most work you have to do is opening the cans, chopping a few veggies, and making sure it’s ready to throw in the slow cooker before you leave the house in the morning. I love this over quinoa or brown rice, with a little arugula on top and some coconut milk yogurt for a cool, creamy topping. You can also serve it with brown rice. As always, post your comments and photos! Enjoy!!

Chef’s Note: I use the frozen brown rice from Trader Joe’s that takes just 3 minutes to cook. Or their frozen quinoa. So easy and no more prep is required! Also, I use Bob’s Red Mill lentils from Shoprite.


• 1 medium white onion, chopped

• 3 garlic cloves, minced

• 1 small butternut squash (peeled and chopped into bite sized pieces)

• 1 red bell pepper, chopped

• 3/4 cup red lentils

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 (15 Oz) can unsweetened pumpkin purée

• 1 (15 oz) can clean tomato sauce

• 1/2 tsp dried ginger

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional)

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt and pepper (more to taste as needed)

• 2 cups vegetable broth

• cooked quinoa or brown rice

• fresh arugula

• coconut milk or almond milk yogurt



1. Add all ingredients (except the quinoa, arugula, and yogurt) to a slow cooker. Stir together to combine, then cover and cook for 3 - 4 hours on high (or 6 - 7 hours on low). (For a thicker stew, remove the cover with 1 hour left in cooking.)

2. Serve with quinoa or brown rice, a handful of arugula and a dollop of coconut or almond milk yogurt. Add a dash of red pepper flakes for extra spice!

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