Crockpot Ethiopian Seitan and Lentil Stew

ONE
One onion, chopped
6 cloves garlic, pressed

TWO
2 T tomato paste
1 t ground cumin
1 t  ground coriander
1 t ground fenugreek
1 t sweet paprika
1/2 t ground cayenne pepper
1/4 t ground cardamom
1/4 t ground ginger

THREE
28oz canned chopped tomatoes with their juices
1 package seitan, chopped
1 cup dried red lentils
3 cups vegetable broth
salt and pepper, to taste

In a saucepan, cook the ingredients in ONE with a little bit of water, covered, over low heat. WHen the onions are translucent, add the ingredients in TWO and cook until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 7 hours (on high for 4hrs). Taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker