Lentils Stew


this picture definitely looks better than mine !

my version

I want to start the new year by eating a little healthier, and also after having days of left over turkey, I am ready to eat something else ! This is a vegetarian dish from Eating Well website.   I love this because you just put everything in the crock pot and you are free to do other stuff, like knittting…..

I love the smell of the spices, it makes the house smells so good, but I guess some people might find the smell a little too overpowering. I really like the combination of the lentils and the chick peas, but I took the short cut and used the canned chick peas instead, it tastes just as good.  For some reasons, I cannot find  dried chick peas and the red lentils in the groceries.  I don’t think they make any differences.

So here is my version of the stew, I noticed the display picture for the recipe is thicker, but I like this consistency just fine.  I will definitely make this dish again in the future.

  • 3/4 cup dried chickpeas
  • 2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron, (see Note)
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 1/2 cup chopped roasted unsalted peanuts
  • 1/4 cup packed fresh cilantro leaves, chopped
  1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
  2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
  3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
  4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

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