Well, hey there!
How’s your week going? I have been living in my kitchen this week, cooking my little tail off, because next week I’m actually flying to Florida to help Todd and Diane shoot the new Steamy Kitchen cookbook! I met the lovely White on Rice Couple a few years ago at an event in Arizona and since then, they’ve helped me immensely with my food photography. Basically, everything I know I learned from them. They sort of rock. I’ve never met Jaden before but am super excited to do so! Her pan-fried pumpkin gnocchi pretty much changed my life. In an email the other day, Diane said we are going to be averaging about thirteen recipes a day. It’s going to be NUTS! I’ll definitely share some of that craziness with you guys, don’t you worry.
As for this vegan stew, MAKE IT.
Seriously, throw it in your slow cooker right this instant (this blog post is going up early for a reason!) because you’ll want it for dinner tonight….I guarantee it.
I made it a few days ago and brought it to my yoga teacher for dinner. Cooking for others is one of my greatest pleasures! I promised her I would cook her and her family a “vegan feast” and this is what I came up with….with some of Angela’s cookie dough balls, too! Those things are out of control delicious.
This stew contains all good things: big chunks of butternut squash, spicy bits of jalapeno pepper, red lentils, chickpeas, tomatoes and carrots. I spiced it up with a little garam masala and topped it with minced cilantro for good measure.
Serve this stew alone or with some roasted garlic naan bread. Either way, I think you’ll love it. I’m planning on making it again for Adam and I this weekend because it turned out so well and it’s so simple.
Crock Pot Chickpea, Butternut Squash and Red Lentil Stew
serves 4-6 (depending on how big your bowls are!)
1 yellow onion, chopped
1 tbsp olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
1 28-oz can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro for serving
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours…the longer you cook, the thicker your stew will be.
Season with sea salt to taste and serve with minced cilantro on top. This stew freezes extremely well and will keep in the fridge for up to five days.