I received a Crock-Pot daily calendar for Christmas filled with recipes! I thought I’d try out a few, starting with this delicious stew. It had a nice mix of veggies and I liked the touch of cumin and ginger.
According to the Crock-Pot recipe, the stew was supposed to cook for 9 to 11 hours on low. Since it was the first time making it, I followed suit. However, I think it probably could’ve been served after about 8 hours. The extra cooking time definitely added to the heavy thickness of the stew, which I didn’t mind. It was just disappointing not being able to slurp anything in the bowl, lol.
As for the peanuts…at first I questioned them, but they actually turned out to be a great topping. In fact, I threw another handful on after I finished my initial sprinkle. They really added some commendable flavor and crunch!
1 cup dried lentils, rinsed and sorted
1 package (16 ounces) frozen green beans, thawed
2 cups cauliflower florets
1 cup chopped onion
1 cup baby carrots, cut into halves crosswise
3 cups fat-free reduced-sodium chicken broth
2 teaspoons ground cumin
3/4 teaspoon ground ginger
1 can (15 ounces) chunky tomato sauce with garlic and herbs
1/2 cup dry-roasted peanuts
1. Place lentils in CROCK-POT slow cooker. Top with green beans, cauliflower, onion and carrots.
2. Combine broth, cumin and ginger in large bowl; mix well. Pour over vegetables in CROCK-POT slow cooker. Cover; cook on LOW 9 to 11 hours.
3. Stir in tomato sauce. Cover; cook 10 minutes. Ladle stew into bowls. Sprinkle peanuts evenly over each serving.
Makes 6 servings
Original recipe printed in 2014 Crock-Pot, The Original Slow Cooker, Recipe-A-Day 365 Tear-off Daily Calendar.