The past few weeks haven’t been good for me. Halloween, birthdays, my anniversary…need I say more?.
I recently saw this recipe on Jenna’s blog and she called it “mushy.” Tempting, right? I was immediately intrigued. After reading the ingredient list, I knew right away that it might just be the kind of food I needed to get back on track. Totally vegetarian, packed with tons of veggies and fiber-rific (yes, that’s a word) lentils, this hearty and filling meal was exactly what the doctor ordered.
I’m always looking for new slow cooker recipes that can cook in the long amount of time (12 HOURS!!!!) I’m away from the house on any given work day. Rarely do I find one that can handle the long cook time and almost never is it a vegetable based dish. Veggies in the slow cooker for 10 hours…either this was going to be a disaster or delightful. Thankfully, it was the latter.
It’s a thick, not very brothy soup and definitely more like a stew. A stick to your bones kinda thing. Hence the name “stoup.” (I love you Rachael Ray!)
I prepped and cut up all of the ingredients the night before, put them in the slow cooker sleeve and stored it in the fridge. Just before work, I added the wet ingredients and it sat cooking away until I got home. This recipe makes 8 very large servings. I put 4 in the fridge for lunches and froze the other 4 in portioned freezer bags for the upcoming cold winter nights when cooking dinner is the last thing on my mind. Definitely play around with the spices if you’re feeling daring. Next time I think I’ll try adding curry powder and cayenne…YUM! This is definitely a keeper.
Sweet Potato and Lentil Stew
4 large carrots, chopped
2 parsnips, chopped
2 sweet potatoes, cut into 1/2 inch chunks
1 onion, diced
1.5 cups fresh green beans, trimmed and cut into thirds
2 cups green lentils, rinsed
1 tsp dried rosemary
2 dried bay leaves
1 tsp dried oregano
4 cloves garlic, minced
Salt and Pepper to taste (I like 1 tbsp of both)
1 15 ounce can diced tomatoes
64 oz vegetable broth
Combine all ingredients in the slow cooker. Stir to combine. Cook on low for 10 hours. When cook time is up, add additional broth/water if needed.
Source: Adapted from Eat Live Run