It's November!
For me, November starts the baking season - so get ready for recipes!
I picked up the Halloween decor this morning, but left the pumpkins - they will stay until after Turkey Day!
Ingredients:
1 bag of red lentils
1 bag of white lentils
1 box chopped frozen spinach
1/3 bag of long grain brown rice
1 steamfresh bag of soy beans
1 box low sodium chicken broth
1 box low sodium vegetable broth
6 cups water as needed - the rice and lentils will soak up the broth - good for flavor!
I threw everything into the crock pot on low and checked on it every few hours at first so I could add water as everything soaked up the good broth. I then left it overnight on keep warm and in the morning I added black pepper, a touch of curry powder and then split it into 2 pots. It was a big batch and I had two separate thoughts on how I could finish off the stew, so I figured, why not try both?
The first pot got chunks of ham and 2 cans of corn while the second pot got chunked tofu and 2 cans of diced tomatoes. Both are Super Yum!
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