Another crock pot recipe, you say? Another reddish/brownish bowl of mush? I know, crock pot stews don't photograph particularly well, but they are delicious and this one is also super nutritious. I hope you aren't totally bored of crock pot ideas, though, because I have another one cooking away for dinner tonight. Plus, this is just another opportunity to make crock pot jokes. Not only that, this is a very affordable recipe, it yielded 8 servings for us, barely over $1 per bowl. Who doesn't need some more convenience in their cooking once in a while, right?
Crock Pot Butternut and Kale Stew
recipe based on Eat Live Run
1 onion, chopped
1-2 carrots, chopped
3 cloves garlic, minced
1 jalapeno, minced
2 tsp garam masala
1 butternut squash, peeled and chopped
1 28-oz can diced tomatoes in tomato juice
2 cups vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1/2 bunch kale, ripped into bite sized pieces
salt and pepper
Combine all ingredients except kale and salt and pepper in a crock pot. This filled mine to the brim.
Cook for 8+ hours on low. Mine wasn't as thick as I wanted after 6-7 hours, so I turned the heat up and left the lid ajar for an hour.
Add kale for last 30-60 minutes.
Season with salt and pepper.
Especially good garnished with cilantro if you are still having a weird cilantro obsession like me.
This recipe makes a lot. If you don't like eating leftovers as much as I do (this gets better as days go on!), stick it in the freezer in gallon sized ziploc bags.