Now that the temps and the leaves are dropping, it’s the perfect time to get your fill of healthy soups and stews.
Think soups have to be creamy, heavy, calorie-filled dishes that’ll derail your healthy diet? Think again! Stew is a wonderful source of hearty whole grains, lean protein, and a wide variety of veggies. And by utilizing your slow cooker, you can have dinner done with only a few minutes of prep time in the morning.
Serve this stew with some crusty, whole grain bread and you’ve got a perfectly balanced meal. Each large serving of this soup clocks in at only 350 calories—plus 20 grams of vegetarian protein, 90% of your daily allowance of Vitamin A, and nearly 40% of your recommended amount of Iron.
Now this is how you celebrate the season healthfully!
Slow Cooker Pumpkin Stew with Lentil & Chickpeas
Makes 8–2 cup servings
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 small pie pumpkin (about 1 pound), peeled, seeded and chopped
- 1-14.5 ounce can chickpeas, drained and rinsed
- 3 large carrots, peeled and diced
- 1-14.5 ounce can diced tomatoes
- 4 cups vegetable broth
- 1 cup green lentils
- 1 tablespoon ground cumin
- 1 teaspoon ground ginger
- Pinch of ground cinnamon
- 3 tablespoons fresh minced parsley
- Salt and pepper, to taste
- Combine all ingredients in the basin of a large slow-cooker. Cook on high for 4-5 hours or low for 6-8.
Nutrition info per 2 cup serving: 350 calories, 5.5g fat, 56.7g carbohydrates, 20g proteinPrint this Recipe