Slow Cooker Veggie Stew Topped with Avocado
Over a year ago
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Ingredients
- 2 cups dried lentils
- 3 large carrots
- 3 celery stalks
- 1 large onion
- 3-4 cloves garlic
- 1 large sweet potato
- 1 large can (28 oz.) diced tomatoes
- 1 can unsweetened coconut milk
- 3 cups vegetable stock (low sodium)
- 1 ½ cups carrot juice
- 1 handful fresh thyme
- 1 handful fresh oregano
- 1 tsp. salt
- 1 tsp. black pepper
- Diced avocado
Accompaniment
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Description
Cold Weather Tip: A crockpot meal is THE cold weather go-to. Tossing it all in one pot makes preparation a cinch.
Method
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1
For garnish:
Diced avocado, Sriracha hot sauce, Dried coconut flakes
Rinse off the lentils with water and place in the bottom of the slow cooker.
Chop up the carrots, celery, and onions into big pieces and layer on top of the lentils.
Chop the garlic small and sprinkle on top.
Peel the skin off the sweet potato and cut it into cubes.
Sprinkle fresh thyme and oregano leaves on top (removing the stems).
Add the salt & pepper.
Pour in the tomatoes, veggie stock, coconut milk, and carrot juice.
Cover with the lid and cook on high for about 5 hours.
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