8 cups low-sodium vegetable broth or chicken broth, divided
1/4 cup tomato paste
1 lb. dried brown lentils, picked over and rinsed
2 carrots, peeled and chopped
2 cups seeded, peeled and chopped butternut squash
1 medium turnip, peeled and chopped
2 tbsp. lemon juice
1 cup plain yogurt
Chopped fresh cilantro
TIP: Spices can lose their punch after a long simmer in the slow cooker. This recipe adds some at the beginning and some at the end for maximum flavor.
TIP: The stew can be stored in a covered container in the refrigerator up to 4 days or frozen for up to 3 months.
Stir together paprika, coriander, cumin, salt, pepper and allspice in small bowl. Set aside.
Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes or until soft, stirring often. Add garlic and 1 1/2 tbsp. of spice mixture and cook for 30 seconds or until fragrant, stirring constantly. Add 1 cup broth and tomato paste and bring to a boil, stirring to scrape up browned bits from bottom of skillet. Transfer to a 4- or 5- quart slow cooker.
Add remaining broth, lentils, carrots, squash and turnip. Cook, covered, on LOW for 8 hours or until lentils are tender.
Stir in lemon juice and remaining spice mixture. Ladle stew evenly into 8 bowls and top evenly with yogurt. Sprinkle with cilantro.
Per serving (1 1/2 cups): 283 calories, 20 g protein, 3 g total fat (1 g sat., 0 g trans), 47 g carbohydrate, 16 g fiber, 9 g sugar, 4 mg cholesterol, 856 mg sodium, 8 points