Saturday, December 28, 2013
Mexican Lentil Stew
This recipe came from Budget Bytes. I adapted it quite a bit. To make the original recipe go over to Budget Bytes and see what I changed.
1 1/2 cups dried red lentils- rinsed
1 pound sweet potatoes - peeled and cubed
3 medium carrots- peeled and cut into chunks
1 medium onion-chopped
6 cups chicken or turkey stock
1 14.5 ounce can Hunts Fire Roasted Diced tomatoes
4 cloves garlic- minced
1/2 teaspoon cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Place all ingredients into a slow cooker- cover and cook on low for 5-6 hours or until the vegetables are tender.
I garnished with parsley.