A packed with nutrition tasty stew with chickpeas, quinoa, red lentils, and veggies.
Adapted from healthyslowcooking.com
4 to 5
can diced tomatoes (or 1½ cups fresh or frozen)
can chickpeas, rinsed (or 1½ cups fresh or frozen)
cup red lentils
cup quinoa, rinsed
cup peeled turnip, chopped
cup sweet potato, chopped
cup celery, chopped (about 1 stalk)
tablespoon not-chicken bouillon
cloves garlic, minced
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.