Lentil Veggie Stew (Throat Punch or Hab Hop)

My Lentil Veggie stew recipe takes 20min to prep the night before and 5min the day of...set it and forget it! This recipe would be excellent with 2 different SH’ That’s Hot! Sauces – for a hotter version use Throat Punch or for medium heat, use Habanero Hop Infusion – each adds a different flavor but the perfect amount of heat … or try both on different days for more variety. Enjoy!

Spice level = Medium to High 

Click here for a printable recipe.

Ingredients:

1 red bell pepper, chopped

4 carrots, peeled & chopped

3 celery stocks, chopped

3 potatoes, peeled & chopped (I used 1 purple, 1 sweet potato & 1 idaho potato)

1 5oz container of sliced shiatake mushrooms

1 8oz container of mushroom sampler or use portobello slices if no mix is available (I used portobello, maitake, trumpet royale, alba clamshell, velvet pioppini and brown clamshell mushrooms)

3 crowns of broccoli, chopped

1 poblano or jalapeno chopped (jalapeno for more heat)

4 garlic gloves, minced

1 ½ cup of red or brown lentils

6-8 cups of homemade or store-bought vegetable stock (for homemade, save scraps like broccoli, herb and

½ medium sized yellow cooking onion, shopped

1 tsp garlic salt

1 tsp paprika

1 tps oregano

1 Tbl SH’ That’s Hot! Throat Punch (hot version) or 2 Tbl SH’ That’s Hot! Habanero Hop Infusion (medium heat)

Oyster crackers, bread and butter (optional)

Sour cream (optional)

Directions:

After all ingredients are prepped, place in a large slow-cooker and stir (stock should be about even with the vegetables). Cook on low for 8-10 hours, stirring every few hours (if possible). When done, serve with oyster crackers, bread and butter and/or a dollop of sour cream.