Lentil and Veggie Stew
If you are into 1-pot meals, then crockpot recipes are for you. With a little prep, you can have a hot meal ready by dinner. I love crockpot meals because there is enough for leftovers, and the dishes we make are hearty and satisfying. Bonus - minimal clean up!
Stews in general are such a comfort food. Any time I'm having stew I try to make homemade bread to go along with it. Bread in the bread maker takes about 3 hours and this stew takes 7 hours on low. It's no "instant pot" timeline but homemade bread and crockpot meals always make the house smell really good. It's especially satisfying on a cool or rainy day. Spring temps are quickly warming up in New England but this Forager's Stew embodies a lot of early spring crops and winter leftovers as well as pantry staples we had on hand.
1 lb potatoes
5 oz spinach
3 celery stalks
5 oz mushrooms
2/3 c. lentils
3/4 c. rice of choice
4 oz broth
2 c. almond milk or milk of choice
1 c. water
Spices to taste – I sprinkled in salt, pepper, oregano, thyme, turmeric
2 tbsp minced garlic
To prep, wash and chop the veggies, and rinse the lentils and check for tiny stones. Uncooked rice is used which is a great prep time saver. Once all the ingredients are prepped, add into the crockpot and mix all ingredients together.
Set crockpot on low for 7 hours ~ enjoy!