1 cup rinsed lentils
1 can (28-oz) stewed tomatoes with juice
2 large red potatoes, diced
2 large carrots, sliced thin
1 medium-size yellow onion, diced
1 stalk celery, sliced thin
3 large garlic cloves, minced
3 bay leaves
3 tbsp curry powder
1 tsp salt
1 tsp coarsely ground black pepper
1 tsp ground cumin
1 tsp Cajun seasoning
4 cups vegetable broth*
Combine the ingredients in a crockpot or slow cooker. Place lid on cooker and cook on low setting 8 to 10 hours or on high half that time or until the lentils are tender. Remove the bay leaves and discard before serving.
Serves 4 to 6
2 large red potatoes, diced
2 large carrots, sliced thin
1 medium-size yellow onion, diced
1 stalk celery, sliced thin
3 large garlic cloves, minced
3 bay leaves
3 tbsp curry powder
1 tsp salt
1 tsp coarsely ground black pepper
1 tsp ground cumin
1 tsp Cajun seasoning
4 cups vegetable broth*
Combine the ingredients in a crockpot or slow cooker. Place lid on cooker and cook on low setting 8 to 10 hours or on high half that time or until the lentils are tender. Remove the bay leaves and discard before serving.
Serves 4 to 6
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