Meatless Monday: Chickpea & Lentil Stew

Angela found a great slow-cooker recipe the other day on the Whole Foods website.  We made up our own delicious batch with a few changes.  Below is OUR version of the stew.

Make it even better:  Grill up a batch of polenta and pour the stew directly over it in your bowl.  It becomes soft as it soaks in the taste of the stew.  It is a great accompaniment with most stews.  Otherwise, warm some naan and serve on the side.

Chickpea & Lentil Stew   

Ingredients

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

1 chile pepper, stemmed, seeded and chopped, more to taste

4 cloves garlic, chopped

2 teaspoons garam masala

1 teaspoon cumin

2 (15-ounce) cans garbanzo beans (chick peas), drained and rinsed

1/2 cup dried red lentils

1 (28-ounce) can tomato puree

2 cups vegetable broth

1/4 cup pitted black olives

1 tube of pre-made polenta or naan bread

Directions

Heat olive oil in a pan and sauté the onions. Add peppers, garlic, garam masala and cumin and cook until peppers begin to soften. Combine everything in the slow cooker and cook on low 8 to 10 hours.  Prepare polenta 10 minutes before serving.

More Reasons to Kick the Meat Habit:

* Want more FIBER in your diet? 

MEAT does not contain fiber.  Fruits & vegetables DO.

*Worried about getting enough CALCIUM? 

Too much protein from dairy products and meats will leach

calcium from your bones.

*Watching your CHOLESTEROL?

Cholesterol is only found in animals.