Hearty Chickpea Lentil Stew

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This time of year in Vermont is all about comfort food. And for me, nothing is more comforting than having the divine smell of a veggie stew waft through the house as it simmers away in the crockpot.  This hearty meal takes very minimal prep; the hardest thing to do is cutting the butternut squash, which depending on your squash might require a bit of a workout, but that’s it really. A little bit of chopping and dicing, the strenuousness of tossing all the ingredients in the slow cooker, and then the hard part – walking away for 4 hours while it turns itself into a delicious satisfying stew.

“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.”

all ingredients display

in slow cooker

When making something simple and hearty like this, it really matters what kind of stock you use. You want something rich and complex to increase the flavor and Progresso, with it’s new Vegetable Cooking Stock, has really upped the game. I’ve had a lot of bland, watery veggie stocks in my life, but this one is incredibly flavorful; I might even drink it straight, heated up in mug like tea. The veggies and herbs that are used to create this stock are perfect and make a great full bodied starting base. Progresso’s Veggie Stock has no artificial flavors, 15 calories per serving, and no fat. Awesome!

ingred with broth

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Also, huge thanks to my cousin Karen for introducing me to the idea of pulsed/chopped chickpeas, which totally mimic the texture of ground meat and had me second guessing the chili she made for our family gathering. Loving it!

Shared on Healthy Vegan Fridays and Plant Based Potluck :-).

Hearty Chickpea Lentil Stew (Slow Cooker Recipe)

(8-10 servings)

Ingredients

  • 3 cloves garlic, chopped
  • 1 stalk celery, diced
  • 2 large carrots, diced
  • 1 red onion, very fine diced (so they cook thoroughly)
  • 3 cups butternut squash, cubed
  • 1 orange bell pepper, diced
  • 2 (15 oz) cans chickpeas, pulsed in a food processor to small chunks (be careful not to puree or you’ll end up with the beginnings to hummus!)
  • 1 1/2 cups red lentils
  • 4 cups Progresso Vegetable Cooking Stock (1 carton)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme

Method:

  1. Throw everything in your slow cooker. Cook on high for 4 hours. Enjoy.

 

in slow cooker 2

Hearty Chickpea Lentil Stew

 

To see all the other creative entries in this recipe contest, click the blue froggy below.

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20 thoughts on “Hearty Chickpea Lentil Stew”

    1. thelazyveganbaker

      I love love love my crockpot. I’m a super lazy cook and I am only cooking for myself, so it’s perfect to make a big pot of something to have all week long. Hope you enjoy it :-). Trying to stay warm – it hasn’t been a bad winter but I’m a big baby when it comes to the cold haha.

    1. thelazyveganbaker

      Thank Kimmy! Crockpots are the best, aren’t they? I’m working on a chili recipe today – some more comfort food!! I need to get back to HVF…my brain’s been on an extended holiday ahaha.

  6. Deborah Smikle-Davis (@debsmikdav1)

    Lentil is my favorite soup so I am so delighted that you shared your yummy Chickpea Lentil Stew with us at the Plant-Based Potluck Party!Thank you so much for sharing your gems and for your support! I’m Pinning and sharing All the best, Deborah

  7. Pingback: Share Vegan Food & Fun at the Plant-Based Potluck Party Link Up #72

  9. Mike P.

    I made a very similar stew tonight based on your recipe, and it was really easy and tasty!

    -Mike P.

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