Slow Cooker Red Lentil Stew With Chickpeas And Orzo Recipes

WINTER SQUASH, CHICKPEA & RED LENTIL STEW

Steps:

• Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
• Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
• Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
• Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
• Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
• Stir in lime juice. Season with salt to taste.
• Serve over rice (white or brown) sprinkled with peanuts and cilantro.
• Place additional lime wedges on the side for diners to add as they wish.

SLOW COOKER RED LENTIL, CHICKPEA, & COCONUT SOUP

Steps:

• In a medium saute pan over medium-low heat, melt the butter.
• Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
• Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
• Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
• Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
• Cook on low for about 8 hours.
• Taste and add additional salt if necessary.
• Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.