Recipe by FLKeysJen
From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.
Top Review by Allison Landa
Terrific! We had to cook it longer in the slow cooker, but I think that was because we didn't properly blend in the lentils to begin with. My husband would replace the zucchini, but that's personal preference. Excellent!
- 1⁄4 cup olive oil
- 2 onions, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 jalapeno, seeds and ribs removed and finely chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 2 medium tomatoes, rinsed and cored and seeded and chopped
- 1 1⁄2 cups brown lentils
- 2 (14 1/2 ounce) cans vegetable stock
- 2 cinnamon sticks
- 2 cardamom pods
- 1 cup cashew nuts
- 3 medium zucchini, rinsed and trimmed and diced in half-inch pieces
- 1⁄4 cup chopped fresh cilantro
- fresh ground pepper
Directions See How It's Made
- Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
- Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
- While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
- If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.