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kathleen
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Heat olive oil in large skillet over medium-high. Add onion, ginger, and 1 tsp salt. Cook, stirring often, until tender, about 5 minutes.
Add paprika, cook, stirring constantly, until fragrant, about 1 minute.
Transfer onion mixture to a 6 quart slow cooker. Stir in broth, squash, chickpeas, tomatoes, lentils, add remaining 2 tsp salt.
Cover and cook on high lentils are tender, 3-4 hours..
** make in Insta-pot.
Serves 6 (1 ½ cup serving)
Calories 150
Fat 5 g
Protein 4 g
Fibre 4 g
Sugars 8 g