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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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Its red, its good, and you will want more! This recipe is a time saver. It uses chicken, but if you like you can use beef or lamb. I suggest making it double. Its that good. Ingredients:
1/4 teaspoon thyme |
2 teaspoons salt |
1/2 teaspoon paprika |
1/4 teaspoon cinnamon |
1/4 teaspoon basil |
1/4 teaspoon turmeric |
1/4 teaspoon ginger |
1 stalk celery |
1/2 red bell pepper |
1/2 onion |
1 carrot |
1/8 cup fresh parsley |
1/8 cup fresh cilantro |
1 (15 ounce) can diced tomatoes |
2 tablespoons olive oil (or more) |
1 teaspoon minced garlic |
1/4 cup uncooked brown lentils |
1/4 lb chicken |
1 (15 ounce) can tomato sauce |
1/4 cup thin tiny pieces pasta |
0.5 (15 ounce) can chickpeas (or full) |
1/8 cup flour |
1/4 cup milk |
1/2 fresh lemon |
Directions:
1. Mix all spices in a small cup. Set Aside.
2. In a food processor, puree all veggies.
3. Fry garlic and lentils in oil for 2 minutes in a pan.
4. Add Veggie Puree to pan. Sauté on med/high heat for 15 minutes. Stir once in awhile.
5. Meanwhile, chop meat into 1/2 inch cubes.
6. In Large stew Pot: Combine 2 c water, chopped meat, tomato sauce, pasta pieces and sauté mixture.
7. Bring to a light boil. Let it all cook for 30 minutes on low heat. Stir occasionally.
8. Add spices, chickpeas and 1 more c water.
9. Dissolve flour in 2/3c water. Add to stew. Cook 10 more minutes.
10. Add Milk. Cook 5 more minutes.
11. Squeeze in fresh lemon and turn off.
12. ENJOY!
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