I found the cutest little crockpot that is a 1.5 quart. This is much more practical for a couple to use so there is not a ton of leftovers.
I start with some simple ingredients. I have soaked the lentils for about 2 hours.
Give it all a dice, then I browned the onions, half the garlic and the mushrooms. While I put the stock, lentils, carrots, pepper, and celery in the crock pot on high.
I had an extra piece of steak already marinating so I cut it into strips.
After I browned the onions and mushrooms, I put them into the pot and then tossed steak with a little flour and added it with turnips into the mix. Left it on high for 3 hours then low until we ate. Or low for 6 hours.
It was pretty full but the cover fit well and that’s all that matters!
I topped it with a little fresh parsley. This would be great with a nice crusty Italian bread.
Give it a try!
YUM!
Here I used:
1 thin slice of steak (ribeye here) tossed in 1 tbsp flour
1/2 cup lentils
2-4 carrots
1-2 stalks celery
2 small turnips
1 c diced mushrooms
1 onion diced
4-6 cloves garlic
1 inch cube of fresh ginger
1/3 habanero pepper (optional)
1 bay leaf, 1/2tsp dried thyme
Salt, pepper to taste
About half a box of beef stock