This was so delicious; I was gone most of the time this was cooking, when I walked through the door, it smelled so good. Once I sampled it, I couldn’t stop going back to the crockpot for just another little spoonful. Each time I grabbed a clean spoon and pretty soon the sink was littered with dirty spoons. You have to try this, it is so good!! Even Craig didn’t grumble about meatless Monday.
1 red bell pepper, coarsely diced
1 yellow bell pepper, coarsely diced
1 onion, coarsely diced
2 cloves of garlic, diced
2 tablespoons olive oil
3 carrots, peeled and coarsely diced
1 jalapeño pepper, seeds removed and diced
2 stalks celery, coarsely chopped
1 large can diced tomatoes including juices
1 16 oz can garbanzo beans, drained
1 16 oz can corn, drained
3 cups vegetable broth
1 ½ cup dried red lentils
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons grated ginger
1/2 bunch chopped cilantro
Add olive oil, bell peppers, onion and garlic to large sauté pan and cook over medium high heat until onions are soft. Add to crockpot along with the remainder of ingredients, stir and cook on high for 5 hours or low for 9 to 10 hours.
Garnish with lowfat sour cream and a bit more cilantro and enjoy.