Recently, I saw this fabulous slow cooker recipe on The Soulicious Life and knew immediately that I had to make it. The need to try this dish was so overwhelming that I couldn’t be bothered to wait six hours for the slow cooker version so I came up with my own and I’m so glad that I did. This dish is fabulous!
Honestly, how often do the stars align and you trip across a mouth-watering recipe and you have all the ingredients on hand? And you were about to make lunch anyway? This was perfect, I tell you.
- 1 Tbsp Grapeseed Oil (or any vegetable oil of choice)
- 1/2 onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 tsp garlic, minced
- 1/4 tsp ginger, grated
- 1 can diced tomatoes, fire roasted
- 1 can garbanzo beans, drained & rinsed
- 1-1/3 cup dried lentils
- 4 cups vegetable broth
- 1 tsp caraway seeds, ground
- 1/2 tsp cumin, ground
- 1/4 tsp cayenne, ground
- Saute chopped vegetables (onion, carrots, celery) until soft.
- Add garlic and ginger to mixture.
- Saute about 1-2 minutes.
- Add all other ingredients except spices (tomatoes, garbanzos, lentils).
- Mix well and bring to a boil.
- Partially cover with a lid.
- Reduce to a simmer for about 30 minutes.
- Add spices (caraway, cumin, cayenne) and let simmer another 15 minutes.
- Ready to serve.
Recipe adapted from The Soulicious Life
Normally, when I make a recipe that is possibly blog-worthy, I will typically photograph it immediately after it’s made. With this dish, I couldn’t even wait for that. The hubs and I had to have a bowl of this, right away. This stew is truly fantastic. I recommend that you make this as soon as possible :-