Curried Red Lentils, Garbanzo Beans & Quinoa in Crock Pot

Gluten-Free

This recipe is adapted from  fortunavirilis. Quick (0ther than the cooking time), easy and delicious. Picture courtesy of the original recipe – I’ll take my own photo next time I make this.

Ingredients:

• 1 Tbsp oil
• ½ onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1″ piece of ginger, peeled and minced
• 1 Tbsp curry powder
• 1 ½ cups red lentils
• 2 cups diced fresh tomatoes (or one 14-oz can)
• 4 ½ cups water
• 1 Tbsp Sriracha or other hot chili sauce
• 2 cups cooked chickpeas (or one can)
• 1/3 cup uncooked quinoa
• ½ cup cilantro, minced
• salt and pepper to taste

Directions:

1. Heat oil over medium heat in a medium skillet.
2. Add onion, carrot, and celery and cook until vegetables begin to get tender (about 8 min).
3. Add garlic, ginger, and curry powder, and saute for an additional minute.
4. Put mixture in the crock pot (3 ½ quart pot or larger) along with the lentils, tomatoes, water, chili sauce, chickpeas and quinoa.
5. Cook on high for 2 hours, and then cook on low for another 4 hours. Stir now and then, and add more water if you want it soupier.
6. At the end of the cooking time, stir in cilantro and season with salt and pepper.

Serves 6-8.