Winter Lentils and Vegetables (CROCKPOT)
Winter Lentils and Veggies
Prep time : 12 – 25 min.
Cook Time: 2-8 hours
Lentils and brown rice have a very low glycemic index and the balance of the legume and grain provides a complete protein for vegetarians and flexitarians alike. Non-vegetarians should try this hearty dish as a meat replacement for dinner. The high fiber in the legumes and veggies are also excellent for digestive and heart health by lowering cholesterol. They are a source of folate, a necessary nutrient for pregnancy and women.
The long cooking time allows the veggies to cook down to be able to sneak more fiberous veggies to those finicky eaters who have trouble getting their vegetable intake. Add a mixed green salad and a whole grain toast for a perfect meal.
1 onion, chopped
2 turnips, finely diced or chopped
3 cloves garlic diced
1 in fresh ginger, diced
2 T curry powder
½ t cumin and ginger powder
3 coriander pods
1 ½ c dried lentils, washed
1 c short grain brown rice, washed
1 quart of (CLEAN) veggie broth
4 celery stalks, chopped
1 green bell pepper, chopped (optional)
Step 1 is completely optional and although it adds caramel and meaty flavors, it can be skipped to save 10-15 min of cook time.
1) Saute on low heat onions till softened, turn up the heat to medium and add turnips. Let the turnips brown and when they start to brown add the spices (ginger, garlic, curry, cumin). Let fry and be generous if olive oil additions are needed.
2) Add above ingredients with remaining ingredients to crock pot or large pot with an additional cup of water. Cook on low in crockpot for about 9 hours or cook on stovetop on low until lentils and rice are tender ( about 2 hours).