Flavorful, spicy and filling, this stew is definitely a keeper. The garam masala imparts a wonderfully exotic flavor and the Rotel tomatoes and jalapeno add quite a bit of heat. This stew is also great served over hot rice. Enjoy!
1 yellow onion, chopped
1 tbsp olive oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced (optional - depends on how hot you like it)
2 1/2 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
2 10-oz cans Rotel tomatoes with their juice
1 quart chicken or vegetable broth
1 3/4 cup red lentils
1 15-oz can chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro, golden raisins, and shredded coconut for serving (optional)
Heat the oil in a skillet over medium high heat. Add the onion, carrot and jalapeno (if using) and saute for 6-8 minutes. Add the minced garlic and saute for 1-2 more minutes, and then add the garam masala, stirring well to coat. Take off the heat.
Place the chickpeas, butternut squash, Rotel tomatoes, red lentils, broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours (longer equals a thicker stew).
Season with sea salt to taste and serve with minced cilantro, golden raisins and coconut on top.
Adapted from: http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/