Warming Winter Vegetable and Lentil Crockpot

I was going to be at work all day, and Papa and Nana were coming to play. So, knowing that Papa is a huge lentil fan, I loaded up my crockpot with a bunch of goodies. The resulting concoction is so flavourful and sweet and sour and savoury and spicy. The flavour is not overwhelming, but rather symbiotic. Everything about it is comforting and delicious. Try it. You'll like. The sweetness of sweet potato with the brightness of lime and sundried tomato, and the warmth of ginger. I kinda, you know, love it already. My husband made garlic toast out of our almond flour/coconut flour bread to go with this and it was fab beyond all reckoning.

ingredients:

1 cup finely chopped shallots
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage
1/4 cup finely chopped sundried tomatoes

2 cups massoor lentils

2 cups frozen green peas

1/4 cup almond butter
1/4 cup coconut butter

1 cup diced celery hearts
2 cups diced carrots


4 cups diced sweet potatoes


4 tsp sea salt
2 tbps oregano
black pepper
1 tsp chile powder
1/2 tsp cumin
1 tsp ground ginger

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed. I combine the almond butter, coconut butter, lime juice, and seasonings with 1 cup of boiling water and pour it on, then pour on the rest of the water.
2. cook (I did it on High for 6 hours)
3. turn off and after stirring thoroughly, adjust seasoning with salt and pepper, and add water if needed
4. serve or let the flavour mature and serve the next day
5. Today we are serving this with garlic toasts made from our 'almond flour and coconut flour bread'.