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 diced tomatoes
4 1/2 cups water
1 Tbsp hot chili sauce
2 cups cooked chickpeas
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. Add garlic, ginger, and curry powder, and saute for an additional minute. Add this to a medium crock pot 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.
Source: fortuneavarilis
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 diced tomatoes
4 1/2 cups water
1 Tbsp hot chili sauce
2 cups cooked chickpeas
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. Add garlic, ginger, and curry powder, and saute for an additional minute. Add this to a medium crock pot 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.
Source: fortuneavarilis