Approx 1/4 c Green lentils, 1/4 c of red lentils, and 1/3 c quinoa (could also use millet or cous cous), wash well then drain.
Add fresh water, filling to approx 1.5 quarts, and bring to a boil.
Transfer to Crockpot on high and go do your thing.
Later: Heat some sunflower oil on medium, add 1 full Tbsp Lemon Curry spice mix (available from healthfood stores). Sautee until fragrant, just a few seconds.
Add a tsp of finely chopped fresh ginger root.
Add prepped veggies of your choice. I used 2 zuccinis and 1 cup of chopped parsley.
Sautee veggies for a couple of minutes, then add to Crockpot.
Add 1 tsp of mineral salt.
Add half can of whole cooked garbonzo beans, and about a Tbsp of tahini.
Mix well, and ladle 'er up!
I'm loving Dr Kracker's "flatbread crackers" instead of bread, so I usually serve one (they're big and hearty) with the Soupe du Jour.
I love to eat! But I'd rather not spend a lot of time cooking. I developed these crockpot recipes with inspiration from Heaven's Banquet—Ayurvedic Vegetarian Cookbook by Miriam Hospodar, and The Ageless Woman—Natural Health & Beauty After Forty, by Dr. Nancy Lonsdorf, an expert in the system of natural medicine called ayurveda.For a recipe index, see the Blog Archive below.
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2 comments:
Thanks Ondine for this blog! I have been eating vegetarian for the past year and a half, and my crockpot has been sitting idle. All the recipes I found were for meat. This will be a big help for me this summer!!!
Thanks for your comment Angela. I got the Lemon Curry spice mix at Greenlife in Asheville. But you can also use the Smart Spice mix I posted recently here. Add a squeeze of lemon before serving.
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