This is the perfect dish to start the new year; warm, cheap, nourishing, chock-full of veggies, and free of all kinds of things one might want or need to avoid. It’s also a good dish to make if you’re new to cooking for someone vegan or allergen-free, because it won’t require you to buy a lot of specialty ingredients.
Put the following into a slow cooker:
1 Tbsp olive oil
1 Large onion, diced
4 celery stalks, including leaves, sliced
4 carrots, peeled and sliced
1 large garlic clove, minced
8 cups (1 qt) water or vegetable stock
1 lb lentils, picked over (look for tiny rocks that can’t be sorted by machine), rinsed, and drained
1 16-oz can of diced tomatoes or 3 cups fresh chopped
2 bay leaves
2 T Worcestershire sauce
Cover and cook on high for about 5 hours, until lentils and carrots are soft.
Stir gently, then add:
2 Tbsp apple cider vinegar
1 1/2 tsp salt
1/4 tsp pepper, or more to taste
Cook for ten minutes more.