• 5 bags (500g each) of chopped onions, butternut squash and carrots – or you can chop up 1.5 cups of those veggies
  • 3 cloves of garlic, minced (I use the kind in a jar)
  • 1 red bell pepper, chopped
  • 1 Can of red lentils, drained
  • 1 Can of chickpeas, drained
  • 1 Can of tomato sauce
  • 5 Cup of vegetable broth
  • 1 Tsp of powdered ginger*
  • 1 Tsp of turmeric
  • 1 Tsp of cumin
  • 1 Tsp of smoked paprika
  • 1/2 Tsp of cinnamon
  • 1/2 Tsp of salt and pepper (or to taste)

* Feel free to adjust the amount of spices with your level of heat tolerance. It can get pretty spicy!


  1. Chop the red pepper (and other veggies if you need to).
  2. Throw everything in the slow cooker and give it a good stir.
  3. Cook on LOW for 8 hours.
  4. Serve or store in the refrigerator for up to one week. Can also be frozen.

Recipe courtesy of The Happy Lifter (we suggest you check her out!)
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