About:
I don’t know what’s wrong with me. I live in the heart of the southern United States where the heat index has been 109 degrees Fahrenheit over the last couple of weeks, with the occasional 105 degrees. What have I been eating? Soups and stews. Hot soups and stews. This is a great slow-cooker recipe to use on cold (or blistering hot) days. This recipe is an easy throw it in the pot and forget it kind of recipe. I used rice leftover from the night before, so the rice that is called for is already cooked. If you haven’t already cooked the rice, this will add to the prep time a little bit. Every ingredient in this recipe is good for you, (unless you have an allergy, then it’s not very good for you) so you can feel healthy as you eat it!
Prep Time: 15 minutes Cook Time: 5 hours Total Time: 5 hours 15 minutes
Ingredients:
1 cup chick peas (dry)
1/2 cup red lentils (dry)
3/4 cups brown rice, cooked
4 cups vegetable stock or broth
1 1/2 cup water
2 cans diced tomatoes
3-4 bay leaves
3 large garlic cloves, chopped
1/2 large onion
1/4 cup celery, chopped
1/4 cup carrots, chopped
1 yellow squash, diced
1/2 cup frozen green peas
1/2 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon sage
1/2 teaspoon garlic powder
3/4 teaspoon cumin
1 tablespoon soy sauce
1 tablespoon tomato paste
Pinches of rosemary
Preparation:
1. If you haven’t already, cook the brown rice and chop the garlic, onion, carrots, celery, and squash.
2. Once the rice has cooked and your vegetables are chopped, throw everything into a slow cooker. Turn the heat on the slow cooker between medium and high and let it cook for about 5 hours, stirring every hour or so.
3. Serve and enjoy!
Katie's Vegetarian Kitchen 