6 cups tomato-less vegetable stock (or water)
1 can garbanzo beans (drained and rinsed)
1 cup grated carrots
2 tsp salt
2 tsp mustard
1/2 tsp ground ginger
1/4 cup soy sauce
2/3 cup honey
2 bay leaves
Rinse and drain the lentils and place in the crock-pot. Add the rest of the ingredients and mix well. Cover and cook on low for 6-8 hours or on high for 3-5 hours.
2 comments:
Hey James, can I use fresh ginger instead? I don't know if my family will eat it either way, but I still want to try it!
Considering that the original recipe (somewhere back there) called for fresh ginger...yes, fresh ginger should work! :) I tried to dig up the original recipe for you, with no luck, so your guess on the amount of fresh ginger is probably better than mine. :)
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