Portland was stormy yesterday, so I happily fired up the crockpot for the first time this season. When I use the crockpot it's usually for soup, chili, or stew made from whatever scraps I have in the pantry and fridge.
I started by soaking 10 dried shiitake mushrooms in 4 cups hot water. After about 10 minutes I removed the mushrooms and cut them into thin slices.
Into the crock:
4 cups vegetable broth of your choice
4 cups soaking water from mushrooms
10 sliced shiitake mushrooms
1 1/2 cup dry red lentils
1 medium sweet onion chopped small
1 cup shredded carrots
1 teaspoon berebere spices (I buy mine pre-made, but a quick google search will tell how to make your own)
1 teaspoon cardomom
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Salt-free seasoning of choice & fresh ground black pepper to taste
Salt to taste (optional)
Cook on the medium or high setting for 6-8 hours.
The best thing to do when using the crockpot is leave the house, so you can come home to really good smells.
Happy Friday, everyone! I'm linking this recipe up to Carrie On Vegan's Health Vegan Friday post. Stop by when you have a chance to see all of the Fall recipe goodness happening over there.