mmmMMMmmm :) I lovelovelove this stewp! It's as much a mouthful to say as it is to eat! :D (Stewp is my mommy's word for a cross between stew & soup.) While I've been eating pretty much all raw since I've been home from Mexico, I keep getting smothered in potatoes from the "good food box" program at Vancouver Island University. (You pay $10, they give you a big bag of produce from local farmers. Good deal, but too many potatoes.)
Out came my crockpot for this recipe. My mind pretty much went, "hmmm, I have a lot of potatoes...I should add lentils, curry, & coconut mylk." My mind has some pretty good ideas.
To keep more of the nutrients intact, I recommend keeping this at the lowest temperature setting on your crockpot, even though it will take longer. Because trust me, you'll live longer :)
This stewp becomes very thick & hearty, and is perfect for when you want a stick-to-your-ribs meal. I put the leftovers (this makes A LOT) in the fridge, and it was still peeeeeerrrrrrfect, even when I ate it cold! :) You can use whatever colour lentils you want. I was going to use red for colour contrast, but...um...green lentils were cheaper :P
I love this, & I know you will ;)
6 cloves garlic, minced
1 1/2 tbs coconut oil
2 tsp sea salt (or to taste)
1 1/2 onions, chopped
7 red potatoes, chopped
4 cups veggie broth
1 can coconut mylk (400 ml)
2 tbs nutritional yeast
1 tbs curry powder
1 cup dry lentils
1) Put everything in the crockpot, on lowest setting, and mix well.
2) Stir every hour or so, and let simmer for about 6 hours (or until potatoes & lentils are tender).
3) Feed your hungry tummy.
Much love <3