Moroccan Lentil Stew (Crock Pot)

By devogirl

Here’s a recipe for a sassy Moroccan-style vegetarian stew I made in the Crock Pot for tonight. Set it up before work/school, turn it on low, and come home to a warm bowl of spicy lentils, beans, and vegetables. Does it get better than that?

Ingredients

• 1 onion, diced
• 1/2 Cup carrot, diced
• 1 ″ piece ginger,peeled and minced (I used a bit more–I love ginger!)
• 1 can garbanzo beans, rinsed (or 2/3 C dried beans, which soaked overnight will equal about a 15 oz can)
• 1 can black beans, rinsed (2/3 C dried beans, soaked overnight)
• 1 C dried lentils (I used red lentils)
• 1 15-oz can diced tomatoes
• 3 Cups veggie broth, plus an extra 2 C water (more if you used dried beans)
• 1 1/2 t garam masala
• 1/2 t cayenne pepper
• 1/2 t cumin
• 1/2 t nutmeg
• 1/4 t cinnamon

Details

Servings 1
Adapted from fullmeasureofhappiness.com

Preparation

Step 1

Dump into crock pot and cook on low for 6-8 hours.