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Vegan Lentil and Vegetable Stew Recipe

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I love everything about my crockpot, especially on a busy weeknight when I’m shuffling the kids to and from their activities and I have no time to cook. It is a time saver, a life saver, and seriously, you can put just about anything into it, leave the house, and it does the cooking for you?!?! It’s just about as good as having your own private chef, minus the clean up of course. My friend shared this recipe with me years ago and my kids go crazy over it. I typically serve it up with some jasmine rice and it’s a tasty, hearty, and nutritious meal for the whole family. Go ahead and empty out the refrigerator. If you don’t have the exact ingredients just use what you have in the kitchen. You can’t go wrong with this recipe!

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INGREDIENTS
1 bag lentils (French or green lentils are the best) (8 ounces)
4 cups veggie broth
1 cup water
1 can crushed tomatoes
1 daikon radish, chopped
3-4 small carrots, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 zucchini, chopped
1 fennel bulb, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried oregano
2 packets of saffron
2 bay leaves
Salt + Pepper to taste

INSTRUCTIONS
Add all ingredients into the crock pot and simmer for 6 hours on high.
Cook the rice separately and spoon into bowls, then add the Lentil Stew on top.

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Tammi is a vegan wife and stay at home mother of 3 children living in Laguna Niguel. She is an environmental advocate and volunteer for Food & Water Watch, an avid recipe tester, and passionate about organic living. When she’s not cooking or blogging, she’s driving her kids around to karate, tennis, youth group, swimming, drama club or Kumon. You can find her on Facebook, Twitter, and Instagram at GMO Free Girl.
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