Crockpot Lentil Stew
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 medium onion, chopped
1 large leek, white parts and light green color only, chopped
4 medium carrots, chopped
2 Yukon Gold or Russet potatoes, peeled and chopped
1 1/2 cup Brussels sprouts, ends trimmed and sliced in half
2 cups brown lentils
1 (28oz) can diced tomatoes
4 cups vegetable or chicken broth
1 tablespoon curry powder
1 tablespoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
In a pan over medium high heat, add olive oil, garlic, onion and leek, and cook for 4 minutes, or until onions are translucent.
Turn the heat off and transfer the mixture to the slow cooker.
Add the remaining ingredients to the slow cooker and cook on low for 6-8 hours. Check your stew intermittently and add more broth or water if necessary. Season with salt and pepper and serve.
The stew will keep for up to 5-6 days refrigerated in an airtight storage container.
To freeze: Store in individual airtight storage containers and reheat in the microwave or in a pot on a stove-top.