1 medium onion, chopped
Avocado oil
3 garlic cloves, minced
1 sweet potato, peeled and chopped
1 (15 oz) can lentils, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
2 cups marinara sauce (we use Rao's)
1 tsp ginger powder
1 tsp turmeric
1 tsp cumin
1 tsp paprika
½ tsp cinnamon
½ tsp salt
¼ tsp pepper
3 cups vegetable broth
Quinoa, for serving
1
In a skillet, heat avocado oil. Add onions and saute until golden. Add garlic and mix until well combined.
2
Add the onion/garlic mixture to the crockpot. Add in the remaining ingredients (except the quinoa), and stir to combine.
3
Cover and cook on high for 3 hours.
4
Serve over cooked quinoa. Enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Entrées
Ingredients
1 medium onion, chopped
Avocado oil
3 garlic cloves, minced
1 sweet potato, peeled and chopped
1 (15 oz) can lentils, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
2 cups marinara sauce (we use Rao's)
1 tsp ginger powder
1 tsp turmeric
1 tsp cumin
1 tsp paprika
½ tsp cinnamon
½ tsp salt
¼ tsp pepper
3 cups vegetable broth
Quinoa, for serving
Directions
1
In a skillet, heat avocado oil. Add onions and saute until golden. Add garlic and mix until well combined.
2
Add the onion/garlic mixture to the crockpot. Add in the remaining ingredients (except the quinoa), and stir to combine.
3
Cover and cook on high for 3 hours.
4
Serve over cooked quinoa. Enjoy!