We made this hearty dish in a slow cooker on low overnight, and steamed a bowl of quinoa in the morning.
Here's the recipe:
Serves 2 to 3
2 sweet potatoes, peeled and diced
1/2 can of diced tomatoes
2 tbspn of tomato paste
2 cups of chicken/vegetable broth
1 cup of lentils
1 small packet of coconut milk
1/2 onion, diced
3 cloves of garlic, minced
1 cup of edamame, peeled
Add everything into the slow cooker except for the coconut milk, edamame and lemon juice
Steam 4 tbspn of quinoa with 6-7 parts water for 30 mins (you can also cook over the stove)
Before packing into a glass or stainless steel container, stir in the coconut milk, edamame and lemon juice into the pot.
**I would suggest to skip the coconut milk if you are going to have left over as the dish may not last as long once coconut milk is mixed in.
We also made a side with cucumber, tomatoes and onion, dress with extra virgin olive oil, apple cider vinegar and freshly cracked black pepper 😋