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2 cans lentils, drained well - I used 1 1/2 dry lentils - cooked in the broth for 20 minutes first.

1 can diced tomatoes, drained

2 cups chicken broth or I used College Inn culinary Thai coconut curry broth College Inn – Products – Culinary Broth Thai Coconut Curry - I couldn't find the coconut broth so used chicken broth.

2 Tablespoons minced garlic

1 medium onion diced fine

2 small zucchini's chopped fine

1 1/2 cups shredded carrots - I used the grater

1 teaspoon curry powder I used a bit more - I like curry

1 teaspoon cumin powder

1 teaspoon dried parsley

salt and pepper to taste


cooking spray
Add the first 4 ingredients in the crock pot on high. Then in a large pot over medium heat sprayed with cooking spray, soften onion, carrots and zucchini. Add salt and pepper to the veggies. Cook for about 15-20 minutes. Add to crock pot. Add spices. Cook for an hour and a half on high heat. Just before eating take a cup or 2 of the mixture and blend it up and add it back to the crock pot for a thicker broth. Top with greek yogurt or sour cream! *Hint, if you do not want to cook all of the veggies you can throw all the ingredient in the crock for 8 hours on low.* Enjoy!
 
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