Reading about Cholent on one of the blogs I follow, Frugal and Kosher, got me curious about a vegan version. I found a recipe to get started with, then modified it with what I had on hand in the kitchen.
I put the following into the crockpot:
4 cups water
2 cups TJ's hearty vegetable broth
9 garlic cloves, chopped
1 tsp. dried parsley
1 tsp. caraway seed
1 tsp. applewood smoked salt
4 twists on the pepper mill
2 bay leaves
2 cups red lentils
1/2 lb. bag of matchstick carrots
3 large organic russet potatoes, cut into chunks
1 jar TJ's pizza sauce
1/2 can black beans
The black beans were leftover from last night's meal. I had planned to add another can of red kidney beans but the crock pot is so full I'm thinking if it needs something more I will toss more beans in at the end.
While this is cooking we tossed a batch of these molasses cornbread muffins into the oven to serve with the soup. The batter filled my Lodge cornbread pan, mini muffin pan and small loaf pans. I use blackstrap molasses so we get a little extra iron from that plus the benefit of cooking them in the cast iron pans. The sub for whole wheat flour was my favorite, most convenient GF blend, Bob's Red Mill.