Thank you to gluten-free-vegan-girl for this gift of a perfect January dinner. Put all the ingredients in your crockpot one morning, and hours later you will return home to a magical meal.
- 1 c. yellow onion, finely chopped
- 4 garlic cloves, minced
- 1/2 c. carrot, chopped
- 1/2 c. celery, chopped
- 1/2 c. zucchini, finely chopped
- 6 c. vegetable broth
- 2 c. dry green lentils
- 2 c. diced tomatoes (canned)
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. ground coriander
- salt and pepper to taste
Heat large pot over medium heat. If you have time, add the onion, garlic, carrot, celery and zucchini; stir continually and cook until onion is translucent, 6-7 min. If you don’t have time….
…then start here: Add the broth, lentils, tomatoes and spices (and the veggies above), and stir to combine. Increase heat to high and bring to boil. Reduce heat to low, cover and cook until lentils are tender, no more than 35-40 min. If you make it on the stove instead of the crockpot, letting it sit for several hours will combine and enhance the flavors. Makes 6-8 servings.