Gluten-Free, Vegan, Serves 4-6
- 2 Tbsp olive oil
- 1 yellow onion minced
- 3 celery stalks diced
- 2 medium zucchini cubbed
- 3 medium carrots diced
- 3/4 cup lentils
- 3 small Yukon gold potatoes cubbed
- 1 cup canned diced tomatoes with juices
- 2 dried bay leaves
- 4 sprigs of fresh thyme
- 5 cups low sodium vegetable broth
- 1 tsp sea salt
- 2-3 cups finely sliced cabbage
- vegan parmesan cheese to garnish
Directions:
Into a slow cooker add oil, onion, celery, carrot, zucchini, potatoes, lentils, tomatoes, bay leaves, thyme, broth, salt, and pepper. Stir together, and cook on high heat for 4-6 hours or until the lentils are tender. In the last hour add the cabbage. Remove and discard the bay leaves. Season to taste, and serve with parmesan and fresh herbs.