Ingredients (use vegan versions):
- 1/4 cup water
- 1/2 medium onion, chopped (1 cup)
- 2 medium carrots, shredded (1 cup)
- 1 small sweet potato, peeled and diced
- 4 cloves garlic, chopped
- 2 cups dry lentils
- 6 cups very hot vegetable broth
- 1/4 teaspoon cumin and
- 1 teaspoon curry powder,
- salt and pepper to taste
Directions:
In a skillet over medium-high heat, bring water to
simmering. Add onion and saute 2 min. Add carrots, sweet
potato, bell pepper(1/2 medium)and garlic; saute 1 min.
until water has evaporated. Spoon into slow cooker. Ad
remaining ingredients. except salt and pepper.
Cook on low for 8 to 10 hours or until lentils are very
soft and stew is thick. Can be very well frozen in
containers.
Serves: 6-8
beans
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