Life begins at 40

This is the dish I put together this morning in the crock pot (I do not use this often enough). It doesn’t look that pretty but it was so tasty and hit the spot when i got home from work. 

I’ll post the recipe for the stove top version but the crock pot version is to put everything in the crock pot at once and leave it on low. 

• 2 tbsp. oil (I didn’t add this to the crock pot)
• 1.5 cups diced onions
• 2 cups chopped tomatoes
• 2 tsp tomato paste
• 1 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp turmeric
• 1 tsp garam masala
• 3 tbsp minced ginger
• 1 tbsp minced garlic
• 1.5 cups red lentils
• 4 cups vegetable stock
• 6 carrots, chopped
• 2 parsnips, chopped
• 12 Brussell sprouts, halved
• 2 cups shelled edamame beans
• salt and pepper to taste

In a large pot on medium-high heat, heat oil. Add onions and saute for 1-2 minutes, until translucent. Add tomatoes, tomato paste, coriander, cumin, turmeric, garam masala, ginger and garlic and cook until tomatoes soften. Then add lentils, stock and remaining veggies and beans. Add enough water to cover veggies. Bring to a boil, then reduce heat and simmer 35-40 minutes. Add salt and pepper to taste and more water if it becomes too thick.

I used canned tomatoes, frozen onions, frozen edamame and Brussell sprouts so there was plenty of liquid in there when I got home. I ate it over some rice.

The recipe was from this cook book.