It’s the beginning of June in Oregon which means a mixture of warm days (80-90 degrees) and cool, rainy days. For this reason, I always check the weather before creating my meal plan for the week because what weirdo wants to eat a warm stew when it’s hotter than a tanning bed outside?
Soon, we’ll be out of those rainy days and it will be annoyingly sunny for three-ish solid months. When my weather app said we were getting a storm on Sunday night and into Monday, I knew I wanted to make a soup recipe before soup days disappeared for awhile. I couldn’t find any that I really wanted to try, so I decided to make my own using the ingredients I like.
I set out to create a warm, spicy Moroccan stew with the giant bag of red lentils that’s been staring at me every time I open my pantry. I rarely create brand new recipes so I gathered up several things from the store and just hoped the crockpot would make them all get along. This was going to be dinner for Monday so on Sunday I chopped half a yellow onion and minced two cloves of garlic then placed them in the fridge in the same container. On Monday morning, I sauteed the onion and garlic then dumped everything in the crockpot and turned it on low. Nine hours later, I came home to a delicious smelling house!
The “stew” was a little un-stew-like in consistency so I finely grated about a cup of carrot into the crockpot. It also didn’t have as much punch or color as I wanted so I ran down to the store and picked up a can of black beans and some red curry paste.
The fun part about creating a recipe is tasting and modifying as I go along. It doesn’t always work out which is why there is an arsenal of things to heat up in my freezer, just in case. Luckily, I ended up with a deliciously spicy, meatless stew that even my fiancé loved. I’ll definitely be making this again after I finish the batch in the freezer.
- 32 oz. Vegetable Broth
- 32 oz. Water
- 15 oz. Chickpeas or Garbanzo Beans
- 15 oz. Black Beans
- 15 oz. Pinto Beans
- 15 oz. Tomato Sauce
- 1.5 cups Red Lentils
- 1/2 Yellow Onion
- 2 cloves Garlic
- 1 cup finely grated Carrot
- 1 tsp Red Curry Paste
- 1/2 tsp Ginger Powder
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- To taste: Sea Salt, Pepper, Red Chili Flakes
- Optional: Cilantro to garnish
- Saute chopped garlic and onion in olive oil until onion starts to become clear.
- Place onion, garlic, black beans, pinto beans, garbanzo beans, tomato sauce, vegetable broth, and water in crockpot and turn on low.
- Finely grate 1 cup of carrot and add to mixture along with spices. Mix well.
- Taste and add more spices as desired. I cooked this meal for about 10 hours but you can cook on the stove for 1 hour or on high in a crockpot for 4-6 hours.
As with all of my recipes, make them fit you! If you don’t like something or want to add something, do it!