2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 chile pepper, such as serrano or jalapeno, stemmed, seeded and chopped, more to taste
4 cloves garlic, chopped
2 teaspoons garam masala
1/4 cup sesame seeds
2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
1/2 cup dried red lentils
1 (28-ounce) can tomato puree
2 cups vegetable broth
1/4 cup pitted black olives
1/2 cup yogurt
Heat olive oil in a pan and sauté the onions. Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften. Combine everything except the yogurt in the slow cooker and cook on low 8 to 10 hours. Add yogurt about 15 minutes before serving.
Source: WholeFoodsMarket
1 medium yellow onion, chopped
1 chile pepper, such as serrano or jalapeno, stemmed, seeded and chopped, more to taste
4 cloves garlic, chopped
2 teaspoons garam masala
1/4 cup sesame seeds
2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
1/2 cup dried red lentils
1 (28-ounce) can tomato puree
2 cups vegetable broth
1/4 cup pitted black olives
1/2 cup yogurt
Heat olive oil in a pan and sauté the onions. Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften. Combine everything except the yogurt in the slow cooker and cook on low 8 to 10 hours. Add yogurt about 15 minutes before serving.
Source: WholeFoodsMarket