Good morning, friends! How was your weekend? Mine was SO nice, I wish it wasn’t over! Our local soccer team had their first home game on Saturday (it was just a friendly match, but still so exciting!) so Preston and I went to cheer them on! Yesterday we got up fairly early, I whipped up some waffles, and then we went for a 30 mile bike ride! There was some serious wind that picked up just a couple miles after we had started back home, so it was exhausting. We spent most of the rest of the day on the couch working and reading and relaxing. (and listening to the wind pick up!) 🙂
Anyway, I have a fantastic recipe for you today. This is such a phenomenal and easy stew, I am thrilled with how it turned out. I saw a Rachael Ray recipe that looked pretty good and decided to bulk it up a bit, throw it in the slow cooker and see how it turned out. It worked so well!
Spicy, warming, comforting, and sooo filling. This stew smelled up the apartment of amazing Indian spices and was a fantastic greeting after a long day at work. It’s also a perfect meal for an omnivore boyfriend since it’s really high in protein and flavor.
- 4 C vegetable broth
- 1 onion, chopped
- 2 cans fire-roasted tomatoes
- 2 cans chickpeas, drained and rinsed
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 C red lentils
- 1 T ground cumin
- 1 T ground garam masala
- 1 t ground cardamom
- 2 t ground turmeric
- salt and pepper to taste
- Throw everything in your slow cooker, stir gently, and turn it on low for 8 or 9 hours.
- It’s probably done and ready to eat after about 6, but you can leave it running for awhile. The lentils will keep breaking down, which I absolutely love
- Calories: 295; Calories from Fat: 32; Total Fat: 3.6g; Saturated Fat: 0.6g; Sodium: 677mg; Potassium: 827mg; Total Carbohydrates: 47.2g; Dietary Fiber: 17.1g; Sugars: 7.5g; Protein: 19.2g
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