Crock Pot Pumpkin Lentil Stew Recipe – 4 Points +

Crock Pot Pumpkin Lentil Stew

Well, fall is officially here (since Saturday!) and it’s time for some of the best Weight Watchers Fall Recipes to start making their way to my blog. To kick things off, I decided to do this Crock Pot Pumpkin Lentil Stew. It’s a very healthy dish that’s incredibly filling, and is an excellent Weight Watchers Vegan recipe for those who eat Vegan (just leave off the yogurt). I fed this to my 13 month old, and she LOVED it. Simmering in the crock pot all day made everything so tender and flavorful…the spices were perfect. And the lime juice gives it just a bit of zing. In fact, the next time I make this, I will use more lime juice. If you want a good, hearty fall stew recipe that will really fill you up for just 4 Points +, then this Crock Pot Pumpkin Lentil Stew is your ticket. Enjoy!

Crock Pot Pumpkin Lentil Stew

A perfect fall crock pot recipe, this Pumpkin Lentil Stew is not only hearty and delicious, but very healthy and satisfying. A great low calorie recipe idea for a chilly fall day.

Ingredients

  • 2lbs fresh pumpkin, cut into bite sized pieces (butternut squash can also be used)
  • 1 cup green lentils
  • 1 large onion, finely chopped
  • 4 cups fat free vegetable broth
  • 2 tbsp tomato paste
  • Juice from 1 lime
  • 1 tbsp cumin
  • 1 tbsp ground ginger
  • 1 tsp turmeric
  • 1 tsp nutmeg
  • 1 tsp salt (or more to taste)
  • 1/2 tsp black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • Fresh cilantro, chopped

Instructions

  1. In a 4qt slow cooker, combine all ingredients except yogurt and cilantro. Cover and cook on low for 6-8 hours.
  2. When ready to serve, top each serving portion with an heaping tablespoon of yogurt and some fresh cilantro.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Diet type: Vegan

Diet tags: Reduced fat

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is about 1 1/4cup
Each serving = 4 Points +

PER SERVING: 173 calories; 0g fat; 32g carbohydrates; 11g protein; 10g fiber


Comments

  1. I wanted to like this. It looks so delish!-but I have to agree (somewhat) with Deb. It just didn’t turn out the way I expected and I followed the recipe exactly (except I used butternut squash instead of pumpkin)

  2. Sounds delicious! But yogurt is not vegan? Any alternatives that can be used?

  3. This recipe was delicious!!! I think Deb messed up somewhere, geez. Worst recipe ever? That’s a bit harsh. Perfect winter meal in my opinion. :)

  4. The worst recipe I ever made. Threw it in the garbage.

  5. Do you peel the pumpkin/butternut squash? Or do you leave the skin on?

  6. Never eaten pumpkin before. When we do our pumpkins for Halloween we usually just scoop out the flesh and throw it away. It’s full of “threads” and seeds….or is that not the part you eat? Sorry stupid question I know but being Swedish it is not a common food in our country. Would love to try this recipe though so if you could be so kind and inform me I’d be very grateful x

  7. I am wanting to make this for a work luncheon. If I soak the lentils the night before and start everything that morning do you think I can accomplish this in 4-5 hours?

    • Hard to say. You don’t want the lentils to get too mushy. But I’d say give it a shot and let us know how it goes!

  8. Rebecca Ward says:

    I am assuming the lentils are dry when you put them in the crock pot. No need to soak them first?

  9. This sounds so hearty and I love that it can just cook away in the crockpot.

  10. OOOHHH Sounds wonderful

  11. Elizabeth @ Food Ramblings says:

    yum- love pumpkin and lentil together!

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