Red Lentil Stew
- Yield 6 to 8 servings
- Prep 5 mins
- Cook 240 mins
Lentils, squash and chickpeas are a power trio in this spicy meatless supper.
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.
- 2 cups cooked chickpeas
- 2 pounds butternut squash, peeled, seeded and cut into ½-inch cubes
- 2 large carrots, peeled and cut into ½-inch pieces
- 1/2 medium white or yellow onion, diced
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tablespoons ketchup
- 1 (2-inch) fresh ginger, peeled and minced
- 1 cinnamon stick
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon saffron
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped roasted unsalted peanuts
- 1/4 cup chopped cilantro
- 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.