Summer Puy Lentil and Veggie Stew cooked in Slow Cooker

Summer Puy Lentil and Veggie Stew cooked in Slow Cooker

Betty Brown, CAS

This recipe uses several fresh ingredients from Front Axel Farm CSA (Community Supported Agriculture ).-sweet cherry tomatoes, carrots plus their tops, potatoes and green onions.  Using fresh local ingredients in your recipes means great taste and getting the optimal amount of nutrients.  Use any seasonal vegetables that is available.

Using a slow cooker or crockpot makes this a perfect meal for a busy family.  Prep time is approximately 20 minutes and then cook on low for 7 hours.

Ingredients:       PRINT RECIPE

1 Tbsp. ghee or olive oil

1 tsp. Doshic Spice Blend (see notes)

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tsp. dried oregano

1 tsp. dried thyme

1 Cup Puy French Lentils or Green Lentils, washed and rinsed

½ tsp. minced fresh ginger

3 cloves minced fresh garlic

3 tsp of Mushroom  & Company Multipurpose Umami Seasoning Blend, by Trader Joes-divided into 1 tsp. portions (see note)

1 pint of sweet cherry tomatoes-cut in half

½ lb of red potatoes-diced into 1 inch squares

4 medium carrots with carrot green tops: chop carrots into small discs and mince the carrot greens.

2 green onions diced

6-8 oz of fresh sliced mushrooms or 1 oz of dried mushroom

4-4.5 cups of organic vegetable broth; use 4.5 cups if using dried mushrooms

½ -1 tsp. ground black pepper

1 Tbsp. organic coconut aminos or tamari sauce

Salt to taste

Fresh lemon juice (optional)

Preparation:

If your slow cooker does NOT have a sauté setting, then sauté your oil, spices, and Puy French Lentils in a pan, then transfer to your slow cooker.

  • Heat ghee or olive oil for a few seconds, then sauté all your dry spices for about 5-7 seconds being careful not to burn it.
  • Then add Puy French lentils to slow cooker pot, minced ginger, minced garlic plus 1 tsp. of Mushroom & Company Multipurpose Umami Seasoning Blend (Mushroom Umami), and mix with spices. Sauté for another 5
  • Add the sliced carrot discs, minced carrot greens, diced red potatoes, mushrooms, green onions, coconut aminos or tamari , fresh black pepper and remaining Mushroom Umami to the pot, and mix
  • Add 4 cups of vegetable stock . If you are using dried mushrooms, then add an extra ½ cup so you are using a total of 4.5 cups.
  • Mix thoroughly.
  • Cover slow cooker, and cook for 7 hours on low.
  • After it’s completed, may add some fresh lemon juice and add additional salt and black pepper to taste.
  • Serve over brown basmati rice.  Enjoy!

Notes: