Easy Tasty Hearty Lentil Black Bean Stew |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe is from I modified the instructions to make it faster. Ingredients:
8 ounces dry lentils |
8 ounces canned black beans |
2 minced garlic cloves |
1 bay leaf |
1 vegetable stock cube |
4 cups water |
1 tablespoon olive oil |
2 medium carrots, peeled & diced |
2 medium potatoes, peeled & diced |
2 celery ribs, diced |
1/4 head green cabbage, chopped in 1 - 2 inch pieces |
1 teaspoon leaf thyme |
3/4 cup low sodium spaghetti sauce |
fresh ground black pepper |
parsley |
salt |
Directions:
1. Saute chopped veggies and garlic in the olive oil with a thyme leaf in a soup pot.
2. Add 4 cups of cold water, bay leaf, lentils, black beans and unsalted veggie cube to the pot. Bring to a boil and cook for 25 minutes on medium/high. In a crockpot, cook 5 hours on low.
3. Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes.
4. Add minced parsley and serve.
5. Slow Cooker or Crockpot Directions: Throw everything in the crockpot, set the heat on low, cover and cook for 6 - 8 hours. Add the spaghetti sauce, salt & pepper and parsley at the end.
6. Remove bay leaf before serving.
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