I’m sort of a gym rat, which has been a problem for Novin in the past. He complained about sitting patiently on the couch for hours, waiting for me to come home. So I compromised and started waking up early–at 5:45 a.m.–to get my workout out of the way so I could spend more time with him after work.
Well, he just started taking a tennis class two times a week in the evenings. My first thought: free gym time! Which means, neither of us comes home until after 8 p.m., and dinner is an afterthought.
But dining out that often gets spendy, so Tuesday and Thursday dinners are now officially donned as ‘slow cooker nights.’ Oh, the slow cooker. My favorite kitchen appliance. I chose to make a curry lentil stew for our first slow cooker meal of the season because it’s sooo easy. I threw all the ingredients in the slow cooker the night before, turned the slow cooker on low in the morning, and we came home to an amazing home-cooked meal at 8 before “Cranky Hungry Monster Misty” had a chance to come out.
It’s super healthy, hearty after a hard workout and perfectly satisfying for a chilly fall evening. Dooo it!
1 cup green lentils
1 cup chopped carrots
1 small onion
2 cloves garlic, finely chopped
1 cup potatoes
1 cup frozen peas
4 cups chicken broth (or vegetable to make it vegetarian)
1 small can tomato sauce
1 can diced tomatoes
2 chopped jalapenos
2-3 cups water, depending on how thick you want it to be
2 T curry powder (you can add more to your taste)
1 T turmeric
1 tsp cumin (I used whole cumin seeds)
dash of cayenne (or two or three, if you like spicy)
1/2 tsp salt (or add to your taste)
Chop vegetables. Throw all ingredients into the slow cooker, mixing spices in evenly. Turn on low and cook until potatoes and lentils are soft, or until you get home from work (about 6-12 hours). Enjoy!