MEATLESS MONDAY: Spicy RED Lentil Chickpea Stew

MEATLESS MONDAY: Spicy RED Lentil Chickpea Stew

A cold snowy wintery day for the ‘dirt people’…
 
What do I have on hand for a tastey one dish dinner?
…a dinner with lots of thermogenic seasoning…
 
…the perfect solution!
 
 
Spicy Red Lentil Chickpea Stew
1 large onion finely chopped
1 T olive oil
2 tsp. finely grated fresh ginger
1 T finely minced garlic
1 tsp. ground turmeric
3/4 cup celery finely diced
1 tsp. Garam Masala
1 1/2 tsp. ground cardamom
1/2 tsp. ground cayenne pepper
1 tsp. ground cumin
4 cups chicken or vegetable broth
1 1/2 cups red lentils
1 can (15 oz) chickpeas rinsed
1 can (14.5 oz.) diced tomatoes
cooked brown rice for serving (optional)
Plain Greek yogurt for serving (optional)
 
Heat olive oil in a heavy pot with a tight-fitting lid.
Add onions, ginger, garlic, and turmeric and gently saute, stirring often, for about 7 minutes, or until onions are quite soft but not browned.
Add diced celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and saute 3-4 minutes more, until celery barely starts to soften.
Add the stock, red lentils, canned tomatoes, and rinsed chickpeas and bring mixture to a gentle boil.
When it starts to bubble, reduce heat to the barest simmer and cover pan with lid.
Let mixture simmer, stirring a few times, until lentils are dissolved enough that mixture has thickened into a chunky stew.
Serve hot, over brown rice and topped with plain yogurt if desired.
Adapted from Kalyns Kitchen

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