A packed with nutrition tasty stew with chickpeas, quinoa, red lentils, and veggies.
|4 to 5||cups water|
|1||can diced tomatoes (or 1½ cups fresh or frozen)|
|1||can chickpeas, rinsed (or 1½ cups fresh or frozen)|
|½||cup red lentils|
|½||cup quinoa, rinsed|
|1||cup peeled turnip, chopped|
|1||cup sweet potato, chopped|
|½||cup celery, chopped (about 1 stalk)|
|1||tablespoon not-chicken bouillon|
|3||cloves garlic, minced|
|2||teaspoons garam masala|
|salt, to taste|
The night before: Chop veggies and store in the fridge. In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.) This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.