Last night, dinner in our new home was a breeze thanks to this kitchen appliance.
Although meals that come out of the crock-pot are not the prettiest, they always seem to taste great, save time, and make a ton of leftovers for future dinners.
I received two giant bags of lentils in my racing goody bag that I received at the Mini-Marathon Training Orientation a couple weeks ago, and I wanted to use them up but wasn’t sure how!
Lentils are a low-fat source of vegetarian protein, they are high in fiber, they are full of iron and calcium, and they also contain several vitamins that are essential to good health. Unfortunately, they take forever to cook. I instantly thought of using the crock-pot to solve this problem.
I love being able to throw a ton of tasty, healthy ingredients into the pot in the morning so that I can come home and have my evening meal waiting for me.
This dish is full of veggies, flavorful Indian spices, and makes a ton of leftovers to aid in streamlining your dinner/lunch making for the rest of the week. What more could you ask for!?
Lentil Kale Crock-Pot Stew
Yields: 4-6 servings
- 1 head cauliflower
- 1 lb rinsed lentils
- 15 oz can crushed tomatoes
- 32 oz vegetable stock
- 1 small onion, chopped
- 2 cups rinsed kale
- 2 tsp curry
- 1 tsp garam masala
- 2 tsp kosher salt
Combine all ingredients in the crock-pot. Cook on low heat for about 8 hours, or until all of the ingredients are tender. ENJOY!
I hope you all have a great Tuesday!
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