In light of a New Year's detox, I opted to make this easy slow cooker creamy lentil soup. Pretty easy, just dump the ingredients, let them marinate for 7 hours and then puree 1 can of chickpeas, lemon, and water for the "creamy" factor. Delicious!
I paired with a recipe from Deb Perelman's newest Smitten Kitchen cookbook, dry-rub sweet potato steaks with green bean slaw. Never had sweet potatoes this way, and man oh man, were they good! The "slaw" is made up of blanched green beans mixed with a tangy vinaigrette. Would post the recipe if I could find a link online, but alas, there was none...
image/cookinglight
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