Freezer to Slow Cooker Lentil Stew
Ingredients
- ½ yellow onion diced
- 2 ribs celery diced
- ½ green bell pepper diced
- 2 cups peeled and diced ¼ inch cubes sweet potatoes
- 1 ½ cup lentils
- 8 oz baby bella mushrooms diced
- 10 oz frozen chopped spinach
- 3 cloves garlic minced
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 4 cups vegetable stock
- 1 cup water
Instructions
- Place all ingredients (except stock and water) in a gallon-sized freezer bag and freeze. When ready to cook, allow to thaw overnight in the fridge. Place thawed ingredients in the slow cooker, add stock and water and cook 6-8 hours on low (or 5-6 hours on high).