Slow Cooker Madras Lentils
INGREDIENTS:
½ lb. dried lentils
1 large potato, peeled and cubed
3 cloves of garlic, minced
1 (15 oz.) can red kidney beans, rinsed and drained
2 (14 oz.) cans diced tomatoes
1 medium onion, chopped
6 cups vegetable broth
1 tablespoon chili powder
1 tablespoon cumin
½ cup Ripple Half and Half
Salt and pepper to taste
Fresh parsley (to garnish)
DIRECTIONS:
1. Combine all ingredients, except half and half, in slow cooker and stir to combine.
2. Cover and cook on low 4 to 5 hours.
3. Stir in half and half.
4. Add salt and pepper to taste. Serve over rice and sprinkle with parsley.