Squash, Chickpea and Lentil Stew - Second Harvest

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 2 tsp. cumin
• 1 tsp. cinnamon
• 1 tsp. ground turmeric
• 1/4 tsp. cayenne pepper
• 1 can crushed tomatoes
• 2 1/2 cups vegetable broth
• 1 can chickpeas
• 4 cups cubed butternut squash
• 1 cup green lentils
• 1/2 tsp. salt
• juice of 1/2 lemon
• 1/3 cup cilantro, chopped
• Heat oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until onion is softened.
• Stir in cumin, cinnamon, turmeric, and cayenne and cook for 30 seconds to a minute until spices are fragrant.
• Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until squash is tender and lentils are cooked.
• Stir in lemon juice and sprinkle with cilantro.