Enriching, colorful, nourishing, comfort food. Comfort food at its best', except my family didn't grow up with this food, so it doesn't have quite that niche in our lives...yet! I hope I'm willing to wrangle w/butternut squash enough for this lovely stew to become exactly that. It is relatively low cal per nutrition content, but stuck with us anyway! We didn't have coriander, so we used nutmeg. I was concerned about the heat in regards to my youngest child, so we cut back a good bit on the red pepper flakes (so the stew was probably not quite as good because of that...., but it was still very nice). We had no parsley, so stirred in some spinach at the end, which was a nice touch of color. Also, had no peppers, but still wanted to make the stew: put in carrots as 'fillers'. It would have been prettier w/peppers, but still very nice. USED A SLOW COOKER. NEXT TIME WILL ADJUST AS FOLLOWS: make chickpeas or white or red or black beans from dried beans using a mini crock pot, adding about 1/2 t salt for the whole mini pot full ON HIGH; at the same time place oil & spices in large slow cooker ON LOW, then chop veggies, adding veggies as soon as chopped - stirring with each addition; add rest of the ingredients including ***uncooked lentils & water 4 lentils**** (add everything except for the yogurt, parsley & mint - - but go ahead and add cayenne to taste, we like a tad, as it goes a long, long way) ADD BEANS, HEAT THROUGH TO COMBINE FLAVORS, CORRECT SEASONING, SERVE.
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Enriching, colorful, nourishing, comfort food. Comfort food at its best', except my family...