Slow Cooker Vegetarian Lentil Stew with Pumpkin and Spinach

I’m trying to remember a time I threw pumpkin into my crock pot for any recipe and I can’t. I’m not sure why though because this stew was awesome. It’s hearty and the flavors just meld altogether into the most delicious taste. And the pumpkin just gives it that extra something. I tasted it and was all ready to heavily salt it but I realized there wasn’t a big need. It was already totally amazing tasting.

Ingredients
3 cups lentils, rinsed
1 cup chopped pumpkin
1 cup {packed} chopped spinach
1 cup frozen corn
1 can green beans, drained
1 onion, minced
2 large carrots, peeled and chopped
3 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon cumin
2 quarts vegetable broth {homemade vegetable broth recipe}
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Directions

Place all the ingredients in a crock pot and cook on low for 6 hours or high for 3 hours. Top with fresh cilantro. It totally doesn’t get easier than that!

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!