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Slow Cooker: Middle Eastern Style Lentil Stew

February 19, 2017

Slow Cooker: Middle Eastern Style Lentil Stew

A Taste of the Middle East At Home in Your Kitchen.

A nutritious and tasty vegetarian stew with lentils, potatoes, and squash using cumin and allspice to accent flavors of Middle Eastern cooking.

Ingredients for Middle Eastern Style Lentil Stew

  •   1 cup dried red lentils, sorted and rinsed
  •   1 lb. butternut squash, peeled and cubed
  •   10 small new red potatoes, cubed
  •   1 onion, chopped
  •   4 cloves garlic, chopped coarsely
  •   1 (28 oz) can diced tomatoes
  •   2 teaspoons cumin
  •   1 teaspoon allspice
  •   1 teaspoon paprika
  •   3 cups vegetarian stock
  •   8 oz fresh cut green beans or peas (for last minute cooking)
  •   Salt and freshly ground pepper to taste
  • A handful of freshly chopped cilantro (for garnish)    

Directions for Middle Eastern Style Lentil Stew

  1. Combine all ingredients except green beans, peas and parsley in VitaClayTM pot.
  2. Cover and Set on Slow Cooking-Stew to cook for about 2 to 2-1/2 hours or until lentils, squash, and potatoes are tender when tested with knife. Add green beans or peas to the last 15 minutes of cooking and increase heat to High setting.
  3. When ready to serve, sprinkle some freshly chopped cilantro on top of stew.

Makes 6 to 8 servings.

Health note:

Fresh green beans contain vitamin A, B-complex vitamins, calcium and potassium.

Green beans are diuretic and may be used to treat diabetes. A fresh bean should snap crisply and feels velvety to the touch.

Cilantro (also called Coriander) seeds have a health-supporting reputation that is high on the list of the healing spices. Coriander (also called cilantro) contains an antibacterial compound that may prove to be a safe, natural means of fighting Salmonella, a frequent and sometimes deadly cause of food borne illnesses.

Coriander qualifies as a very good source of dietary fiber and a good source of iron, magnesium and manganese.


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