Red Lentil Stew
This is a wonderful alternative to cholent, hot and steamy and filled with vegetables. You can add chicken if desired.
- Duration
- Cook Time
- Prep Time
- 8 ServingsServings
Ingredients
- 3/4 cup dried chickpeas
- 21/2 pounds butternut squash or pumpkin, 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
- 2 tablespoon minced peeled fresh ginger
- 4 Cloves garlic, minced
- 11/2 Teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon saffron (if you don\'t have any try 1 teaspoon paprika, it is a different flavor, but will make it red)
- 1/4 teaspoon hot sauce (optional)
- 1/4 cup lime juice
- 1/2 cup chopped unsalted peanuts
- 1/4 Cup cilantro, chopped
Preparation
Preparation
1 In a large bowl, soak chickpeas in enough water to cover them by 2 inches and let sit overnight. Drain when ready.
2 In a crockpot/slow-cooker combine chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, garlic, cumin, salt, saffron and hot sauce.
3 Put on the lid and set to low, cook for 8-24 hours. When ready to serve, pour into a serving bowl and stir in the lime juice, sprinkle with peanuts and cilantro. Serve with rice.
Special instructions
This is a wonderful alternative to cholent, hot and steamy and filled with vegetables. You can add chicken if desired.
