This recipe is one of our favorites during the winter. It is easy to make and is very nutritious! I let my kids put grated cheese on top and they gobble it up!
1 cup dried lentils, rinsed and drained
1 16 ounce package frozen green beans
2 cups cauliflower florets
1 cup chopped onion
1 cup baby carrots, cut in half length wise
3 cups chicken broth (check SCD ingredients or make your own)
2 teaspoons ground cumin
3/4 teaspoon ground ginger
1 can (15 ounces) chunky tomato sauce
1/2 cup dry-roasted peanuts
1. Place lentils in slow cooker. Top with green beans, cauliflower, onion and carrots. Combine broth, cumin and ginger in large bowl; mix well. Pour mixture over vegetables. Cover and cook on low for 9-11 hours.
2. Stir in tomato sauce. Cover and cook on low 10 minutes. Ladle stew into bowls. Sprinkle peanuts evenly onto each serving.
Makes 6.
Source: Slow Cooker Recipe Collection
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