It’s still National Nutrition Month! To go along with this years theme of “Celebrate a World of Flavors”, we encourage you to utilize herbs and spices in your meals. This recipe will help you do that!

Ingredients

  • 1 medium white onion chopped
  • 3 garlic cloves minced
  • 1 small butternut squash peeled and chopped into bite sized pieces (we used sweet potatoes instead!)
  • 1 red bell pepper chopped
  • 3/4 cup red lentils
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can pure tomato sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt and pepper + more as needed
  • 3 cups vegetable broth

To serve:

  • cooked quinoa
  • arugula
  • coconut yogurt

Ingredients

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

Recipe from Simply Quinoa.