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Categories:
thyme salt paprika cinnamon basil turmeric ginger celery red bell pepper onion carrot parsley fresh cilantro tomatoes olive oil garlic brown lentils chicken tomato sauce Pasta chickpeas flour milk lemon
Viewed: 48 - Published at: 2 years agoIngredients
- 14 teaspoon thyme
- 2 teaspoons salt
- 12 teaspoon paprika
- 14 teaspoon cinnamon
- 14 teaspoon basil
- 14 teaspoon turmeric
- 14 teaspoon ginger
- 1 stalk celery
- 12 red bell pepper
- 12 onion
- 1 carrot
- 18 cup fresh parsley
- 18 cup fresh cilantro
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons olive oil (or more)
- 1 teaspoon minced garlic
- 14 cup uncooked brown lentils
- 14 lb chicken
- 1 (15 ounce) can tomato sauce
- 14 cup thin tiny pieces pasta
- 0.5 (15 ounce) can chickpeas (or full)
- 18 cup flour
- 14 cup milk
- 12 fresh lemon
Method
- Mix all spices in a small cup.
- Set Aside.
- In a food processor, puree all veggies.
- Fry garlic and lentils in oil for 2 minutes in a pan.
- Add Veggie Puree to pan.
- Saute on med/high heat for 15 minutes.
- Stir once in awhile.
- Meanwhile, chop meat into 1/2 inch cubes.
- In Large stew Pot: Combine 2 c water, chopped meat, tomato sauce, pasta pieces and saute mixture.
- Bring to a light boil.
- Let it all cook for 30 minutes on low heat.
- Stir occasionally.
- Add spices, chickpeas and 1 more c water.
- Dissolve flour in 2/3c water.
- Add to stew.
- Cook 10 more minutes.
- Add Milk.
- Cook 5 more minutes.
- Squeeze in fresh lemon and turn off.
- ENJOY!
