Spicy Lentil Stew

DH thought this tasted like lentil chili. I prepped the veges last night, then popped them in the slow cooker with everything else this morning and let it cook all day. Add some cornbread and YUM -- the perfect dinner for a chilly Friday. The recipe is a hodgepodge of several I found online, so I am totally taking the credit for it.

You could definitely make this on the stovetop. For a vegetarian version, just use vegetable broth, or water, or white wine instead of the chicken broth.

SPICY LENTIL STEW
Prep Time: 15 minutes, plus 8 hours to cook
Serves: 4

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, chopped
1 teaspoon crushed red pepper
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon cumin
1 teaspoon cayenne pepper or chili powder

1 large red or golden potato, cut in large chunks
1 cup dry lentils (I used the brown kind that are easiest to find)

1 cup chicken broth
1 cup canned crushed tomatoes
1 - 2 cups water

Directions:
Heat the oil in a saucepan. Add the carrots, onions, crushed red pepper, and salt and black pepper to taste. Cook for 5 minutes or so until soft. Stir in the garlic and spices for 30 seconds until fragrant.
Dump everything into the slow cooker and cook on "low" all day long. It will end up thick and spicy and delicious.

NOTE: This is, indeed, quite hot. If that intimidates you, just omit the red pepper or some of the cayenne. Or if you are like me, you may like to add half a teaspoon of Tabasco to your bowl. Either way is delicious :)