Vegetable Crockpot -- vegan, gluten free, thick, and delicious

My nephew Matti prefers stew to soup, so this is thick.  A clever layering of flavours makes this delicious.

2 tbsp extra virgin coconut oil
1 onion, diced
1/4 cup dried mushrooms finely crumbled
3 cups red cabbage, finely chopped

1 1/2 cup moong dal

1/4 cup millet
1/4 cup amaranth
1/4 cup buckwheat groats
1/4 cup black rice

3 cups green peas
3 cups diced zucchini
1 cups diced carrots
1/2 cup diced celery
3 cups diced sweet potato

4 tsp sea salt

8 cups water



directions:

1. layer the ingredients in the order listed
2. sprinkle the salt and pour the water on top
3. cook
4. stir and taste for seasoning
5. serve with green salad