Here’s recipe #3 in our crockpot series!!  Scroll down for the first two…

This recipe took 10 minutes to throw together. It filled the house with fabulous smells for hours and hours, and then it warmed the bellies of a table full of hungry people!

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2 teaspoons olive oil

4 small-med potatoes, quartered

6 small-med onions, peeled and quartered

6 carrots, sliced into 1-inch pieces

6 stalks celery, sliced in 1-inch pieces

2 medium tomatoes, diced

1/2 cup green lentils

4 cloves garlic, sliced

2 teaspoons turmeric

1 small knob of ginger

1 teaspoon each salt and black pepper

4 cups water

2 cups beet greens or swiss chard, sliced into ribbons

Place all the ingredients except the greens into your crock pot, set on low, and cook all day (or overnight) for up to 8 hours. If you make it in the oven, check the water level after 4 hours and add more if necessary.  

Stir in the greens 5-10 minutes before serving, and allow them to wilt slightly. Regarding the ginger (it’ll be a long time until I use up all of the ginger that Chef Ira sent), it is not essential to the recipe if you don’t have.