Hey there, Tushkateers! We had a little dinner party last weekend with our vegan friends, which was fabulous! Great conversation, lots of laughs, fabulous martinis and an incredible Lentil Stew (served over rice of your choice, although I recommend Basmati). I made the Lentil Stew in my slow cooker, which is nearly fool proof. In addition, to being a 5 yum dish, the clean up was near zero and it was made well before our friends arrived, leaving me more time for martinis and conversation. You dig?
Everyone loved the entire meal, especially the Lentil Stew. Here’s the recipe!!!
Lentil Stew over Basmati
2 cups of red lentils, rinsed.
2 cups water
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5) vegetable broth
4 ribs celery, chopped
4 carrots, sliced into little rounds
1 medium onion, chopped
1 green bell pepper, chopped
4 clovers garlic, diced
2 teaspoons dried marjoram leaves
1/2 to 1 teaspoon salt and pepper (can always add more later, after cooked)
1 tablespoon cider vinegar
1 tablespoon olive oil
Combine lentils, water, tomatoes, broth, celery, carrots, onion, pepper, garlic, marjoram leaves, salt n’ pepper in slow cooker. Stir, cover and cook on LOW for 7 hours.
Stir in vinegar and oil. Service over rice.A 5 YUM Event!
This weekend, I am “doing the desert.” Recipe to come!!!!
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