Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3-4 cups eggplant, cut into 1 inch pieces 2 dozen small roma or large cherry tomatoes, cut in half 1 cup oven-dried tomatoes 2-3 small zucchini, cut in 1/2 inch slices 1 onion, quartered and thinly sliced 3 cloves of garlic, smashed 1 cup fresh basil leaves 1 cup dry lentils 4 cups water DIRECTIONS Combine all ingredients in crockpot. Start on high and then cook on low for 8 hours or until veggies are soft and lentils are cooked through. Serve hot or at room temperature. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
