Lentil stew

My son was in Dallas during his first co-op and requested a lentil slow cooker recipe. After much research, I came up with this recipe, which is adapted from Biggest Book of Slow Cooker Recipes. It was important that the recipe be easy to prepare and did not require unusual ingredients, i.e., expensive ingredients. Eat this as a stew or serve it in on a bun or tostada and top with sour cream. Serve over cooked rice.

  
    Recipe serves
    Active time
    Total time
  

    6 –8 people
    30m
    4h
  

  
    Special equipment needed
  
    Slow cooker

  
    Ingredients
  
    1 cup chopped carrots
  
    1 cup chopped celery
  
    1 cup chopped onion
  
    2/3 cup dried lentils, rinsed and drained
  
    1 teaspoon garlic powder or 1 chopped garlic clove
  
    1/2 teaspoon salt
  
    1/4 teaspoon pepper
  
    1 tablespoons mustard
  
    28 ounces vegetable or chicken broth or water
  
    15 ounces tomato sauce
  
    1 tablespoons vinegar

  
    Variations
  
    • Add hot sauce.
  
    • Use brown rice instead of white rice.

  
    Storage
  
    • When cool, cover and refrigerate for up to 4 days or freeze for 4 months.

  
    Instructions
  
    • Combine the carrots, celery, onions, lentils, garlic, salt, pepper, and mustard in a slow cooker. Stir to combine. Add the broth or water.
  
    • Cook on high heat for about 3 hours, until the lentils are cooked. I do not recommend cooking this on low.
  
    • Add the tomato sauce and vinegar. Cook another 30 minutes.

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