Some days, you want to eat something hearty, but you really don't feel like cooking. This is where I introduce my friend, the slow cooker. When it is rainy, or I'm just overly busy (and would rather take 15 minutes at lunch to start something, than spend an hour later...) I pull the crock pot out of its' secret cupboard, and put it to work. This is the one I made last week:
Slow Cooker Veggie Stew:
4-5 red potatoes
1 cup red lentils
crumbled dehydrated mushrooms, about 2 Tbsp.
1/2 cup Israeli couscous (actually used a mix from Trader Joe's that included quinoa, the couscous, and a variety of peas and beans)
1 double strength veggie bouillion cube
6-8 cups water
1 packet mushroom gravy mix
chives on top!
Spray the inside of the crockpot with cooking spray, then add veggies, chopped up. Add other ingredients (except gravy mix), and cook over low for 6 hours, or high for 3 1/2. Add gravy mix in last hour.