Lentil Chickpea Stew

Hello friends. I've got a thang for lentils. Not just any thang, but moreso an obsession. What's so great about lentils, you ask? These little gems are full of protein and fiber, along with many other vitamins and minerals such as folate, manganese, iron, phosphorus, copper, thiamin, and potassium...phew. They are also super easy to prepare, and can be oh so versatile. And there are many varieties! Black, red, grey, you name it. I throw these bad boys in everything to boost any meal's nutritional value significantly.

Aside from lentils, I also have a thang for Indian flavors. Why not make a soup that combines two great thangs? So, I present to you- lentil chickpea stew. This stew is hearty, delicious, tangy, and full of spice. It's also easy and quick to make, and perfect for any weeknight dinner. Best of all? It's full of vitamins, minerals, protein, fiber, and flavor. Healthy food that actually tastes good and is full of flavor? What's not to love.

Lentil Chickpea Stew

Ingredients

• 1 small red onion
• 5 cloves garlic
• 2 tbsp olive oil
  
• 1 can diced tomatoes
• 1 can chickpeas
• 1 cup red lentils
• 1 can hominy
• 2 medium potatoes
• 6 cups low sodium vegetable broth
• 1/4 cup lemon juice
  
• 2 tbsp cumin
• 1 tbsp coriander
• 1 tbsp tumeric
• 2 tsp ground ginger
• 1 tsp chili flakes
• 1 tsp chili powder

*I love strong flavors. Adjust spices as you like. Taste, add, and repeat to your own preference.

Directions

1. Heat olive oil over medium-low heat in a large stock pot. Chop garlic, onions, and potatoes and sautee for 5 minutes, or until onions are soft.
2. Add tomatoes, hominy, chickpeas and lentils, and cook for 1 minute.
3. Add broth and spices, and cook over medium heat until potatoes and lentils are soft.
4. Serve, and enjoy.