butternut chickpea red lentil stew

Hi fans of recipes from an autistic chef, it's been a busy week so today's recipe is this morning I slow cooked a lentil stew in.the crockpot then let it slow cook for 10 hours as I want to San Bruno to sign up for a cooking class. Very easy to make and you will see why I hope you enjoy as we did so get crockin

Butternut squash chickpea and red lentil stew

1 lb butternut squash, peeled seeded and cut into 1 inch cubes
1 can chickpeas drained
3 medium carrots sliced into 1/2 in thick pieces
1 cup red lentils rinsed and drained
1 onion chopped
2 tbl tomato paste
2 tsp cumin
1/4 tsp salt and pepper
1 box low sodium chicken broth
1'tbl lime juice
Method
In a large slow cooker or crockpot combine squash, chickpeas. Carrots, onion, lentils, tomato paste, cumin, lime juice. Salt and pepper. Pour broth all over in the slow cooker.
Cover and cook  on low for 10 hours or high for 5 hours divide into soup bowls and enjoy with bread