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.