03 Jan

Slow Cooker Lunch

Lissa Coffey

Lissa Coffey

Lissa Coffey
  • 1/2 cup mung beans or lentils
  • 1/2 cup quinoa or basmati rice
  • 1 cup chopped vegetables
  • 2 teaspoons churna for your dosha
  • 2 teaspoons ghee
  • 3 cups of hot water
  • 3 cups vegetable broth
  • ginger and/or garlic to taste
Place all of the contents in a slow cooker.  Cook on “high” for 2 hours or “low” for 4 hours.

As an option, you can cut the recipe in half, saute the spices and vegetables up with the rice and beans for a few minutes, and then put the mixture in a thermos with 2 cups of boiling water.  You can take the thermos to work with you and lunch will be done in about 4 hours!

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