Yummy winter crockpot dish

I am seriously in love with my crockpot. I know I've said that before, but it really is wonderful to come home to dinner just waiting to be eaten. I tried a new vegetarian recipe, and it really was pretty good!

Pumpkin, Chickpea, and Red Lentil Stew
from Better Homes and Gardens

Ingredients:

• 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
• 3 medium carrots, sliced 1/2 inch thick
• 1 cup chopped onion (1 large)
• 1 cup red lentils, rinsed and drained
• 2 tablespoons tomato paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 4 cups chicken or vegetable broth
• 1/4 cup chopped peanuts
• 2 tablespoons chopped fresh cilantro
• Plain nonfat yogurt (optional)

Directions:

In the crockpot combine butternut squash, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, spices, and broth.

Cook on low for 8 hours. Top each serving with cilantro and peanuts, and serve over rice.

Enjoy!