Although it’s not necessarily ‘sweater-weather’ here in South Florida, I’m still exciting for the Fall and Winter season.
Not only does it mark my anniversary with my wonderful husband; the cooler weather also gives me an excuse to use my Crock-Pot slow cooker for any and every recipe. (Get my Crock-Pot 4-Quart Oval Manual Slow Cooker on Amazon!)
I usually stick to cooking savory and healthy meals in the slow-cooker, but it’s also a dessert cooking apparatus. Don’t believe me, check out this Better Homes & Garden post for sixteen amazing slow-cooker desserts.
I love experimenting with various ingredients and slow-cooker recipes. These two are so easy to prepare and I usually have most of the things I need on-hand.
My Curried Lentil Stoup (Stoup: a cross between soup and stew, thanks Rachel Ray) is a spicy and fiber-rich meal with two of our favorite comfort food flavors: curry and potatoes. This could easily be made into a carnivore dish by adding cooked lamb, chicken or beef instead of lentils on Step 3.
Slow-Cooker Curried Lentil Stoup
6-8 oz dried lentils (I like the Publix brand because they don’t require soaking)
16 oz can of crushed tomatoes
24 oz low-sodium or homemade chicken broth (or vegetable broth)
Potatoes (cut into bite-size pieces)
Carrots (cut into bite-size pieces)
Red Onion (chopped)
Crushed red pepper
Salt & Pepper
1. Add all ingredients, except lentils, to crockpot.
2. Cook on low for 2 ½ hours. (Set timer for 3 hours)
3. Add lentils when there’s 30 minutes left on timer.
Serve with ideas, try one or some: a dollop of Greek yogurt, a sliced hard boiled egg, cilantro springs, warm naan or pita bread.
Play with the proportions: Add less broth for a thick, chili-like richness. By adding drained, chopped tomatoes (rather than crushed) and more broth will give you a homestyle brothy soup.