If you’ve been reading my blog for some time, you know how much I love my crock pot. The winter is such a perfect time to try out new crock pot recipes and I’ve been using mine every week. Last week was chicken with spinach, tomatoes, onions and seasoning and this week is my stab at Indian food.
1 pkg of brown or green lentils (Trader Joe’s has precooked brown lentils ready to go)
1 10 oz. pkg of organic spinach (frozen or fresh)
6 small/medium organic sweet potatoes, sliced length-wise
1 small organic red onion, sliced length-wise
4 organic carrots, sliced length-wise
1 c light coconut milk
1 c water
1 T cumin
1 T garlic salt
1 T 21 seasoning (from Trader Joe’s)
Slice all veggies and place all ingredients in crock pot. Heat for 3 hours on high, 2 hours on low. Stir often.
Brown rice tortilla (Trader Joe’s)
1 slice of dairy-free cheese (love Lisanatti almond cheese)
Spray saute pan with canola oil. Place tortilla in pan with slice of cheese in the center (can slice up cheese and place around tortilla) heat up until tortilla is warm and cheese is melted. Fold over and place on plate.
Use tortilla to eat lentils, just like you would with traditional naan. Delish!