Slow Cooker Lentil Cauliflower Stew

Ingredients

• 8 oz dried lentils

• 1 tbsp olive oil

• 1/2 large onion, chopped (about 1 cup of onion)

• 1 garlic clove, chopped

• 1/2 lb. cauliflower, chopped into very small florets

• 1 leek, white and green parts only, halved, washed carefully, and chopped)

• 1 large carrot, peeled and chopped

• 1 bay leaf

• 1/2 tbsp chopped fresh thyme or 1/2 tsp dried thyme

• 1 tsp kosher salt (or to taste)

• 1/2 tsp cumin

• cayenne to taste

• black pepper to taste

• 4-5 cups low sodium vegetable broth

• 14 oz. can diced tomatoes with juice

• 1 cup chopped kale, spinache or Swiss chard

• 1/2 lb ground meat (pork or turkey works nice) - optional but very nice

Instructions

• Sort the lentils, discarding any stones or impurities. Rinse the lentils in a wire mesh strainer.

• Heat the oil in a skillet over medium heat. Saute the onion for about 4 minutes, till softened. Add the chopped garlic and saute for another minute.

• Pour the softened onions and garlic into the slow cooker and add the remaining ingredients (minus toppings). If using spinach, do NOT add it immediately but rather 5 mins before the stew is ready.

• Cover the slow cooker and turn heat to high. Set timer to 6 hours on high, or 8 hours on low, until the lentils are tender.

• Serve hot with your choice of toppings.

• If you’d prefer not to use a slow cooker, you can cook the stew in a large pot over medium-low to low heat, covered, for about 90 minutes until the lentils are tender.