My sister moved in this weekend, which means several things: an extra set of hands to do dishes, an excuse to bake more cookies AND!! the need to make bigger meals.
Looking for a big batch easy meal? Stew is the perfect answer!
Well, for me it is. I love chopping up vegetables and throwing them into a pot to do their own thing.
This soup is such a delicious meal. It’s packed with lentils and chickpeas for protein, has a ton of vitamin C, a hint of spice annnnnd freezes really well!! I like to keep this in the slow cooker for 10 hours (or even 12!) to make it a nice and thick stew.
But! If soup is more your thing, you only need to cook this for 8 hours. Really, it’s up to the slow cooker master.
- 1 yellow onion, chopped
- 1 tbsp extra virgin olive oil
- 1 large carrot, chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 tbsp garam masala
- 1 small butternut squash, peeled, seeded, and chopped
- 1 15-oz can chickpeas, drained and rinsed
- 1 28-oz can diced tomatoes
- 1 cup dried red lentils
- 1 quart vegetable broth
- Pinch sea salt, to taste
- Fresh cracked pepper
- Shaved fresh Parmesan, for serving
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot and jalapeño and sauté until the onion becomes translucent, about six minutes. Add the minced garlic and garam masala and sauté for another minute, stirring well to coat. Turn off the heat and set pan aside.
- Place the butternut squash, drained chickpeas, entire can of diced tomatoes with juices included, dried red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on low and cook for about 10 hours. For a thicker stew, cook longer.
- Season with a pinch of sea salt and fresh cracked pepper and serve with some freshly shaved Parmesan.
- This stew freezes well and will keep in the fridge for up to five days.
Recipe adapted from Eat, Live, Run
I recommend cooking this stew for at least 10 hours to make it nice and thick. The stew pictured in this post, was cooked for 12 hours, but I've made it in 8 and the flavour is still there. It's just more soup-like than stew.