This is a wonderful alternative to cholent, hot and steamy and filled with vegetables. You can add chicken if desired.
Red Lentil Stew
Servings
8 Servings
Instructions
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.
Sorry about the mistake on your name, Tamar; that’s what I get for not paying close attention.
B’Shalom, Marnie
Tamara,
What is the difference among different lentils. I know some take longer to cook than others; are there differences in flavor or nutrition? Todah.
What size slow cooker did you write this recipe for? Thank you.
This is delicious. I am a vegetarian, but my husband is not. I served it with brown basmati rice and he had three helpings. I did not have saffron, but added some tumeric. I also chopped up some kale and added it at the end, before the lime juice, peanuts and cilantro, giving it just enough time to wilt. I will be making this on a regular basis.
My husband and I really enjoyed this. I added beef, and we had this for shabbat lunch. It was an interesting mix of flavors, and they were subtle enough so that no particular flavor was overpowering; they just meshed together nicely. I had to leave out the hot sauce because of the kids, but we added it in to our own plates, and the heat definitely added flavor to the dish!