Red Lentil Stew

Author:
Publish date:
Social count:
47
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.