Crockpot Moroccan Lentil Stew

This stew is both unusual and delicious! VERY hearty, and sure warms you up on a nice chilly day. Originally from a A Year of Slow Cooking.

 

Crockpot Moroccan Lentil Stew

–1 cup dried lentils
–1 can garbanzo beans, drained and rinsed
–1 can pinto beans, drained and rinsed
–1 onion, chopped
–2 garlic cloves, minced
–1/2 cup chopped celery
–1/2 cup chopped carrots
–28 oz can of diced tomatoes (and juice)
–4 cups vegetable broth
–1 1/2 tsp garam masala
–1/2 tsp cayenne pepper
–1/2 tsp cumin
–1/4 tsp nutmeg
–1/4 tsp cinnamon
–1 inch ginger, peeled and grated


Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. 

Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day. I thought it needed a bit of salt added, but that could just be because I used no-salt tomatoes, and low sodium broth. - If it's a bit spicy for your taste, add a dollop of sour cream or plain yogurt to each individual bowl.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn’t necessary, but it really improves the texture of the soup and melds the flavors nicely.

Chickpea Butternut Squash Stew

• 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
• 3 tablespoons extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 2 medium onions, chopped (about 2 1/2 cups)
• 8 large cloves garlic, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 3 medium carrots, cut into 3/4-inch cubes or irregular shapes
• 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
• 1 can crushed tomatoes (28 ounces)
• 4 teaspoons Harissa, or more to taste

Directions

1. Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
2. In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
3. Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

Golden Sausage and Cabbage Stew

With frigid winter evenings looming just around the corner, this hearty, delicious stew is definitely one to have in your arsenal! Originally found HERE on The Cozy Apron, it has fast become one of our favorite warm-you-up-from-the-inside-out recipes!

Golden Sausage and Cabbage Stew

1 tablespoon olive oil
1 (14 ounce) package smoked turkey sausage, cut into bite-size slices
1 sweet onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds
• Pinch salt
2 cloves garlic, finely chopped (or 3...we like it very garlic-y!)
1 cup lager beer
2 russet potatoes, peeled and cubed to bite-size pieces
2 ½ cups hot chicken stock
1 tablespoons apple cider vinegar
 

Place a large pot over medium-high heat, and add the olive oil. Once the oil is hot, add in the smoked sausage, and allow the slices to caramelize and brown in the oil a bit, for 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize for another few minutes, until golden-brown and softened; add in the sliced cabbage, stir to combine, and allow the cabbage to soften.

Add in the black pepper, caraway seeds and the pinch of salt, and stir to combine. Next, stir in the garlic, and once it becomes aromatic, add the cup of lager, and combine. Allow the beer to slightly reduce for about 3 minutes or so.

Stir in the cubed potatoes and the hot chicken stock, and allow the mixture to come to the boil.- Place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.

Remove from heat, and finish the stew by stirring in the apple cider vinegar and serve piping hot.

We love it accompanied by crostini topped with thin apple slices and brie. :-) I can just taste it now...