"This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor."
2 quarts beef broth (or veggie broth)
2 cups sliced fresh Cremini mushrooms
1 ounce dried Shiitake mushrooms, torn into pieces
2 cups sliced Portabella mushrooms
2 cups dry green lentils
3 medium sweet potatoes, peeled & cut in chunks
3 medium turnips, peeled and cut in chunks
1 cup caramelized onion (I do these ahead and freeze)
4 cloves minced garlic
2 teaspoons dried oregano
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
1. In a slow cooker, combine all of the above.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Serve over RINSED & cooked quinoa