This recipe is a simple to prepare in the morning and a yummy and nutritious meal to come home to. Serve it with a salad and few slices of bread for dipping and you’re golden!
2 cups peeled and diced butternut squash (1/2 inch pieces)
2 cups vegetable broth
1 can (about 15 ounces) chickpeas, rinsed and drained
1 can (about 14 ounces) fire-roasted diced tomatoes
1 cup chopped sweet onion
3/4 cup dried brown lentils, rinsed and sorted
2 teaspoons cumin or coriander (or 1 teaspoon of each)
3/4 teaspoon sea salt
Coat inside of crockpot with nonstick cooking spray. Combine squash, broth, chickpeas, tomatoes, onion, lentils, cumin and salt in crockpot. Cover and cook on low for 8-9 hours or high 4 – 4 1/2 hours or until squash and lentils are tender. Ladle into shallow bowls. Drizzle with olive oil and garnish with thyme.