Wednesday, January 27, 2010

Crock pot curried red lentil, chickpea, and quinoa stew recipe


Another lentil recipe??  I know, I know, but this is so different from the soup with lentils that I just shared.  This, my friends (and I don't mean that in the John McCain way), is one of the two favorites from Sunday's soup night.  It combines several of my favorite foods: red lentils, chickpeas, and quinoa.  You really can't go wrong.  I adapted this for the crock pot because I was making four soups and only have 2 large pots (it's a good thing that I have 2 crock pots!).  It worked perfectly, and there wasn't much left at the end of the night.  I'm still working my way through the other leftovers, though.

My Legume Love AffairThis soup was hearty, and the tender lentils almost melted in my mouth.  But the chickpeas were there to provide some complexity in texture.  The spices were perfect - nothing overwhelmed the taste, and it had the perfect amount of spice for a crowd with varying tastes.  I think this is one of the few examples of a recipe that I won't change the next time I make it.  I'm submitting this to January's My Legume Love Affair, which is hosted by EC at Simple Indian Food.

Crock pot curried red lentil, chickpea, and quinoa stew (adapted from ZestyCook/Closet Cooking)
(Printable version)

1 Tbsp oil
1/2 onion, chopped
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, minced
1" piece of ginger, peeled and minced
1 Tbsp curry powder
1 1/2 cups red lentils
1 can (14 oz.) diced tomatoes
4 1/2 cups water
1 Tbsp hot chili sauce (I used Sriracha)
2 cups cooked chickpeas (or 1 can)
1 1/2 cups cooked quinoa*
1/2 cup cilantro, minced
salt and pepper to taste

Heat oil over medium heat in a medium skillet.  Add onion, carrot, and celery and cook until vegetables begin to get tender (about 8 min).  Add garlic, ginger, and curry powder, and saute for an additional minute.  Add this to a medium crock pot (I used a 3 1/2 quart, and it was almost too small) along with the lentils, tomatoes, water, chili sauce, and chickpeas.  Cook on high for an hour, and then cook on low for another 4 hours.  An hour before cooking is complete, add in quinoa.  At the end of the cooking time, stir in cilantro and season with salt and pepper.  Serves 6-8.

*You can substitute 1/3 cup uncooked quinoa, and add it to the crock pot at the beginning.  Add an additional 2/3 cup water.

6 comments:

cookingforaveganlover said...

great recipe- always looking for new ways to use quinoa

Tasty Eats At Home said...

mmmm, so comforting and healthy! Perfect kind of stew!

EC said...

Very interesting one..thanks for the entry

Katie said...

Thanks, everyone!

Medifast Coupons said...

Lovely looking recipe. Can't wait to try.

Carbonite Coupons said...

I love curry and chickpea's. I can't wait to try this out.I am loving your recipes.