What you need:
- 1.5 cups red lentils
- 2 cups carrots – baby or regular will work
- 2-3 stalks of celery (stalks meaning one of the stems that comes in a bunch…is stem the right name?)
- 3 cans vegetable broth (or equivalent in the boxed variety, or if you’re fancy and make your own)
- ½ red onion
- 1 can Italian style stewed tomato
- 2 cloves garlic, crushed
- 1 bay leaf
- ½ cup greens (I used frozen spinach, but I think you could also throw in kale, etc)
The first time I soaked the lentils overnight, but not the second – and they came out pretty much the same. So the directions are:
Throw everything minus the greens in the crock pot. Add in some salt, pepper, thyme and dill if you have it on hand. Cook for 8 hours on low. About 7 hours in, throw in your greens. Eat topped with some cheese (or not, if you’re going for a vegan thing).
That’s it! And the lentils and garlic are actually a ballpark. Also, do you guys know how cheap lentils are? I bought them in the bulk section and it was like 70 cents for what must be 2.5 cups of dried lentils. It smells great, and it was pretty hearty and has plenty of veggies. And, you can always sub in/out veggies as needed (last time I made it, I didn’t add spinach but threw in some peas).