We had Jon's family over this weekend for a fantastic and energizing visit, so this is a retroactive post from our Friday night dinner :)
6 oz. organic dry lentils
3 organic carrots
4.5 cups water
1 large sweet potato, cooked and chopped into small chunks
1 small yellow onion, chopped
sea salt and pepper
2 T. extra virgin olive oil
1/2 c. organic long grain "black" (Minnesota) wild rice
1/4 c. shredded organic coconut
10 whole cloves
2 T. earth balance vegan butter
1/4 c. natural brown sugar (optional)
2 T. cinnamon
1 T. garlic powder
Coat the inside of your Crockpot with nonstick cooking spray. Combine lentils, rice, and water in the slow cooker first. Chop up the cooked sweet potato and onion and add to the mixture. Add all of the seasonings, the Earth Balance, and coconut and stir well until everything is mixed. Cover and cook on low for at least 6-8 hours until the rice is tender. Serve hot with a sprinkle of cinnamon.
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