A slow cooker makes this spicy red lentil & chickpea soup with butternut squash super easy. Smoked paprika and red pepper flakes give it a kick.
2 teaspoons vegetable oil
1 white onion, finely chopped
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
10 ounces peeled butternut squash, cubed
3/4 cup red lentils
1–15 ounce can chickpeas, drained and rinsed
1–14.5 ounce can diced tomatoes
3 cups water
3 cups vegetable stock
1 tablespoon chopped parsley
Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes. Stir in the garlic, ginger, paprika, cumin, red pepper flakes, salt and pepper and cook until fragrant, about 1 minute.
Transfer the onion mixture to a slow cooker. Add the squash, lentils, chickpeas, tomatoes, water and stock. Cook on low for 5 hours. Sprinkle with parsley before serving.