Ingredients
2 cups halved fresh green beans2 cups fresh cauliflowerets1 cup dried lentils, rinsed and drained1 cup fresh baby carrots, halved diagonally1 medium onion, chopped1 jalapeno pepper, seeded and finely chopped2 garlic cloves, minced4 cups beef or vegetable stock2 bay leaves2 teaspoons smoked paprika1 teaspoon dried oregano1/4 teaspoon pepper1 teaspoon salt1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained
Preparation
In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.
