Enjoy your own personal "Laurel Canyon Moment" with my version of Lentil and Sweet Potato Stew...a la Crock Pot, of course!
Peace and Love, C
Ingredients
5 - 6 cups vegetable stock
1 cup brown lentils
1 Tbsp olive oil
1 Tbsp fresh garlic clove, peeled & minced
1 Tbsp fresh jalapeño pepper, seeded & minced
2 - 3 cups peeled sweet potatoes or yams, cut in 1 inch pieces
1 cup diced celery
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 tsp dried thyme
1 tsp dried basil leaf
1 tsp paprika
1 tsp gr coriander
1/2 tsp gr cumin
1/2 tsp gr fennel
3 Tbsp tomato paste
Salt and pepper to taste
Directions
Rinse and drain the brown lentils.
Add vegetable stock and all ingredients to a cold crockpot, cover and cook on low for eight hours.
Monday, November 14, 2011
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