Description
A comprehensive collection of plant-based meals designed for the slow cooker. These recipes offer deep flavor and hearty textures with minimal effort.
Ingredients
Scale
- 2 cups dried lentils or chickpeas
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp smoked paprika
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Dice the onion and garlic finely to ensure they melt into the sauce.
- Place carrots and celery at the bottom of the slow cooker pot.
- Add the rinsed lentils or chickpeas on top of the vegetables.
- Whisk together vegetable broth, smoked paprika, salt, and pepper, then pour over the ingredients.
- Set the slow cooker to Low for 8 hours or High for 4 hours.
- Stir in the coconut milk during the last 30 minutes of cooking.
- Taste and add a squeeze of lemon juice before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: International/Vegan