4stalks celery- my celery was frozen, don't ask me why.
28 oz.candiced tomatoes
1/2lb.frozen cauliflower florets, I used fresh
6cupsvegetable broth, today I used 4 cups Swanson vegetaqble broth and 2 cups of my home made broth
Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery, then add to the pot and sauté for 2-3 minutes more.
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook for 1-2 more minutes.
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed. I am going to add the cauliflower 20 min before we eat.
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
Currently, I am Program Chair for Disability Support Programs and Services for San Diego Continuing Education. I have several blogs that I have tried to work on. The one I use the most is the recipe blog. The second is my garden.
Right now my goal is to create a learning strategies blog and add to it every day until I can think of no more strategies. This will be a great test of my stick-to-it-ness. Not my greatest suit.