For 2018, I’m exploring some hearty high protein meals such as this lentil and chickpea stew. I made this one with curry spices but it could be easily suited for your taste with a variety of options such as thyme and sage or tarragon.
Recipe yields approx 10 servings (1 cup each)
2 cups rinsed dry red lentils such as Bob’s Red Mill.
6 cups water
1 15.5oz can of chickpeas, drained and rinsed
1 medium yellow onion, diced
2 cloves garlic, pressed or chopped
4 medium carrots, diced
1 teaspoon sea salt
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/4-1/4 teaspoon cumin
In a pot, combine the 6 cups of water and lentils and bring to a boil and stir well. Lower heat to simmer and cook partly covered for 15-20 minutes until lentils are tender and most of the water has been absorbed.
In a heavy bottom pot, add onion, carrots, spices and salt and simmer on low heat, stirring occasionally. If the vegetables begin to stick, you can add an optional tablespoon on olive oil or a small amount of water. Simmer until the lentils and done and the onions and carrots become tender.
When the lentils are soft and have absorbed most of the water, transfer them to the vegetable pot and stir well. Add the chickpeas and more water, 1 cup at a time if stew seems too thick. Simmer for 15 more minutes to merge the flavors. Add more spices or salt to taste. Serve hot.