The gift of hospitality sometimes comes with food.
This was originally going to be cooked in the crockpot all day EXCEPT I forgot to turn the crockpot on before I left to see my first patient of the day! OOOOPSIE! However, I arrived home in time to discover my error, and cooked this up on the stove in my stockpot. (whew) It is savory, and you can change up the vegetables you use. I chose carrots and potatoes because that’s what I had and I knew they would bring some color and flavor to the lentils. Lentils can thicken up quickly. Be prepared to add in some of the vegetable broth towards the end of cooking to balance the thickness and flavor. This dish is based on a recipe from Betty Crocker.
1 pound green lentils
1 pound red lentils
1 large yellow onion, chopped
3 large carrots, peeled and sliced
2 sweet potatoes, peeled and diced
3 russet potatoes, peeled and diced
1 pint canned tomatoes, chopped (with juice)
1 – 6 oz can tomato paste
3 – 32 oz packages, vegetable broth (hold one in reserve to use during cooking)
4 garlic cloves, minced
SPICES (to taste): salt, pepper, paprika, garlic powder, cumin, curry powder