Red Lentil Stew
- Yield: 6 to 8 servings
- Prep: 5 mins
- Cook: 240 mins
This stew has its roots in North Africa. Instead of traditional stovetop slow cooking methods, I suggest using a Crock-Pot or slow cooker to make this dish super easy and ready whenever you are. Serve this with brown or jasmine rice.
Ingredients
- 2cups cooked chickpeas
- 2pounds butternut squash, peeled, seeded and cut into ½-inch cubes
- 2large carrots, peeled and cut into ½-inch pieces
- 1/2medium white or yellow onion, diced
- 1cup red lentils
- 4cups vegetable broth
- 2tablespoons ketchup
- 1 (2-inch) fresh ginger, peeled and minced
- 1 cinnamon stick
- 1/2teaspoon fine sea salt
- 1/4teaspoon saffron
- 1/4teaspoon red pepper flakes
- 1/2cup chopped roasted unsalted peanuts
- 1/4cup chopped cilantro
Instructions
- Put the chickpeas, squash, carrots, onion, lentils, stock, ketchup, ginger, cinnamon, salt, saffron, and red pepper flakes into a 6-quart slow cooker and cook on low heat for 4 to 6 hours.
- Remove the cinnamon stick. Top with the peanuts and cilantro to serve.
Recipe from Quick and Easy Vegan Celebrations: Over 150 Great-Tasting Recipes—Plus Festive Menus—for Vegantastic Holidays and Get-Togethers All Through the Year, copyright © Alicia C. Simpson, 2010. Reprinted by permission of the publisher, The Experiment, LLC.
Nutritional Info *per serving
- Glycemic Load 4
- Calories 370
- Fat 8g
- Saturated Fat 1g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 3g
- Cholesterol 0mg
- Sodium 910mg
- Potassium 1190mg
- Carbohydrate 62g
- Fiber 14g
- Sugars 11g
- Protein 19g
- Trans Fat 0g
- Vitamin A 410%
- Vitamin C 60%
- Calcium 15%
- Iron 30%