Emerald Lentil and Chickpea Stew with Roasted Veggies and a dash of Cumin

Emerald Lentil and Chickpea Stew with Roasted Veggies and a Dash of Cumin This hearty and flavorful stew is a great way to warm up on a cold day. The lentils and chickpeas provide a good source of protein and fiber, while the vegetables add plenty of vitamins and minerals. The cumin adds a warm and earthy flavor to the stew, and the roasted vegetables add a touch of sweetness. This stew is also very easy to make. Simply rinse the lentils and chickpeas, and then add them to a pot with the vegetables, diced tomatoes, and cumin. Cover the pot with water or vegetable broth, and bring to a boil. Reduce heat to low, cover, and simmer for 30-45 minutes, or until the lentils and chickpeas are tender. Serve hot with your favorite toppings, such as chopped cilantro, diced avocado, or a dollop of plain Greek yogurt.

I first came across this recipe in a cookbook that my grandmother gave me. She had handwritten it on a piece of paper, and it had been passed down through her family for generations. I've been making it ever since, and it's always a hit with my family and friends. I love this recipe because it's so simple to make, but it's also incredibly flavorful. The lentils and chickpeas provide a good source of protein and fiber, while the vegetables add plenty of vitamins and minerals. The cumin adds a warm and earthy flavor to the stew, and the roasted vegetables add a touch of sweetness. This stew is also very versatile. You can add any type of vegetables that you like, and you can adjust the amount of cumin to your taste. You can also serve it with your favorite toppings, such as chopped cilantro, diced avocado, or a dollop of plain Greek yogurt.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup dried lentils
• 1 cup dried chickpeas
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes

Instructions

1. Rinse the lentils and chickpeas and pick over to remove any debris.
2. In a large pot or Dutch oven, heat a little olive oil over medium heat.
3. Add the onion, carrots, celery, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
4. Add the lentils, chickpeas, diced tomatoes, and cumin. Cover with water or vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30-45 minutes, or until the lentils and chickpeas are tender.
6. Serve hot with your favorite toppings, such as chopped cilantro, diced avocado, or a dollop of plain Greek yogurt.

Why It Works

• The lentils and chickpeas provide a good source of protein and fiber.
• The vegetables add plenty of vitamins and minerals.
• The cumin adds a warm and earthy flavor to the stew.
• The roasted vegetables add a touch of sweetness.
• This stew is very easy to make.
• This stew is very versatile.