Every Monday night I have a late meeting with our offshore team and so I try and get organized so I don’t have to cook (or eat crap) on Monday evening. Every week I have the best intentions, but usually this doesn’t so much happen and I end up eating one of Ichiban, takeout or a grilled cheese sandwich.
Well with my current health kick I actually got well organized last week and cooked a vegetarian bean and squash stew in the slow cooker which I found by googling. Wish me luck for tomorrow, I do have a plan…
[print_this]Squash, Chickpea & Red Lentil Stew
(makes 8 servings)
3/4C dried chickpeas
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, roughly chopped
1 large onion, chopped
1C red lentils
4C chicken or vegetable stock
2T tomato paste
2T ginger, minced
1 1/2T cumin
1 lime, juiced
1/2 bunch cilantro, chopped
1. Cover chickpeas in cold water by at least 2 inches. Soak overnight and then drain.
2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in your slow cooker.
3. Cook on low until tender – I left mine on for the full 10+ hours since I had a long day.
4. If you are serving it all stir in lime juice (otherwise add when you serve). Serve sprinkled with cilantro.[/print_this]