Plant-based satisfaction like no other. Practically no prep and waiting for you at dinner. Crockpot stew never gets old.
Spring break is around the corner, yet we’re just getting our first snow day of the year. Something seems off here…
My wardrobe is undergoing severe personality disorder. Just a few days ago I was wearing short sleeves and slipping on my Birkenstocks, and now here I am bundled in a sweatshirt, winter coat, hat and Uggs. So the weather is… consistently inconsistent, I guess?
At least one thing has remained a constant. No matter the weather, it always calls for good food.
When the days chill me to my bones, all I crave is soup. Hot enough to warm my hands as I curl them around the bowl. Thick enough to slurp from the spoon. And just the right amount of comforting. It’s a hug from the inside out.
I’m not vegetarian, but definitely eat more plant-based meals now that I’m cooking for myself. Lentils and chickpeas are two of my all-time favorite plant protein sources, because they’re satisfying without that weighted down lethargy from a heavy meat meal. Plus they’re so easy to use in a whole host of ways! All you have to do is add a pinch of this and a dash of that and voilà! You have yourself some Moroccan stew!
Honestly, this may be the easiest meal I’ve ever prepared (all right, all right, minus scrambled eggs). Having a crockpot really makes all the difference, though. Say goodbye to those worries about forgetting to stir the pot. Say hello to oodles of time to get distracted by something totally unrelated. And you can still remember that stew is bubbling away cheerily before it burns.
Knowing that dinner took only 10 minutes to throw together and is packed with vegetables and spice that you probably have handy, makes this a great meal. The fact that it will be waiting for you at end of a long day makes it infinitely better.
Hot, hearty, healthy. The 3 H’s that we should never be without.
Plan to make this? Had it already? Got questions or comments? If you’re thinking it, I want to hear it! Leave feedback below or tag @lensesandlentils on Instagram to share!
- 1 cup green lentils, rinsed
- 1 (15 oz) can chickpeas, rinsed
- 1 large white onion
- 2 sweet potatoes
- 1 (6 oz) bag baby spinach
- 1 (32 oz) container low-sodium vegetable broth
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp cinnamon
- 1.5 tsp paprika
- 1 tsp ground ginger
- 1 tsp kosher salt
- ¾ tsp black pepper
- Chop the sweet potatoes and onion into large chunks.
- Add all ingredients into a 5-quart crockpot, in order. Stir to distribute the spices.
- Cook on low for 5-6 hours. Once done, turn crockpot to warm until serving.