vegetable, lentil garbanzo stew

Serves: 4

Ingredients:
3 cups butternut peeled, seeded and cut into cubes
3 large carrots, peeled and roughly chopped
2 large onions, chopped
3 garlic cloves, minced
4 cups low-sodium vegetable stock
1 cup red lentils
2 tablespoons tomato paste
2 tablespoons peeled and minced fresh ginger
2 teaspoons ground cumin
1 teaspoon turmeric
1/4 teaspoon saffron
1 teaspoon freshly ground pepper
1/4 cup lemon juice
1 can garbanzo beans, drained and rinsed
1/2 cup chopped roasted unsalted peanuts
1/2 cup chopped fresh cilantro

Method:
in hot pan, slowly sweat vegetables (squash, carrots, onions and garlic) over low to medium heat until onions just start to brown. stir in vegetable stock and scrape up the browned bits of vegetables on the bottom of the pan.
add lentils, tomato paste and seasonings. cover and continue to cook over medium-low heat until lentils and squash are soft. stir occasionally. or at this step transfer ingredients to slow cooker and cook for 4-6 hours on low setting.
stir in lemon juice and garbanzo beans. serve warm and top with chopped peanuts and cilantro.