Ingredients
1 c brown lentils
6 carrots, thickly sliced (1/2″)
4 stalks celery, sliced (1/4″)
2 small-medium turnips, diced
1 lg or 2 med russet potatoes, diced
2 c cremini or white mushrooms, halved (if small) or sliced thickly (1/2″)
1/4 c dry sherry
2 tbsp olive oil + 1 tbsp olive oil
1 tsp white wine vinegar
3 c vegetable stock
3/4 tsp pepper
1 tsp salt
1/2 tsp smoked salt
1/4 tsp rubbed sage
1/2 tsp dried thyme + 1/4 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp ground rosemary
1/2 tsp roasted garlic granules (or 1/4 tsp garlic powder)
1/4 tsp crushed red pepper flakes
1/2 tsp savory
1/8 tsp paprika
fresh parsley, to serve
Instructions
- Turn slow cooker on high. Put in olive oil, then rinsed lentils. Stir to coat well. Add sherry. Put lid on and allow to heat while you cut up all the vegetables.
- Heat the vegetable stock in a saucepan.
- Stir the lentils, then add all the vegetables EXCEPT MUSHROOMS, spices, and white wine vinegar. Stir well to mix. Add the hot stock and cover. (Using hot stock greatly reduces cooking time.)
- Cook for about 2 hours (check, it may take longer), until lentils and potatoes are starting to soften. Reduce heat to low.
- Saute halved/sliced mushrooms with olive oil and 1/4 tsp thyme, until they have released most of their moisture and started to brown. Add to the slow cooker.
- Continue cooking until vegetables and lentils are very tender. Great served with fresh parsley!