crock pot chickpea, butternut squash and red lentil stew

INGREDIENTS

yellow onion, chopped

1 tbsp

olive or canola oil

large carrot, chopped

3 cloves

garlic, minced

jalapeno, seeded and minced

2 tsp

garam masala

butternut squash (about 3 lbs–average sized), peeled and chopped

1 28 ounce can

diced tomatoes in tomato juice

1 qt

vegetable broth

1 cup

red lentils

2 15 ounce cans

chickpeas, drained and rinsed

1 tsp

sea salt (to taste)

fresh minced cilantro for serving