Source: dLife

A high-fiber stew for the slow cooker with lentils, mixed vegetables, peanuts, and tomato sauce.

Servings

1 cup dried lentils , sorted, rinsed, and drained
16 oz frozen haricots verts (frozen string beans)
16 oz fresh cauliflower florets
1 cup fresh chopped onion
1 cup baby carrots , cut in half crosswise
3 cup fat free reduced sodium chicken broth
2 tsp ground cumin
0.75 tsp ground ginger
1 cup tomato sauce, Italian style, canned , chunky style (low sodium, if available)
0.5 cup dry roasted unsalted peanuts

1 Place the lentils in a slow cooker and top with green beans, cauliflower, onion, and carrots.
2 In a large bowl combine the broth, cumin, and ginger and mix well. Pour this mixture over vegetables, cover and cook on LOW for 9 to 11 hours.
3 Stir tomato sauce into the mixture, cover the slow cooker and cook on LOW for 10 minutes.
4 Ladle the stew into bowls and sprinkle with peanuts covering evenly over each serving.