By Carmen Garcia

Ingredients:

2 cups of green lentils (pre-soaked over night)
1/2 cup lima beans (pre-soaked over night)
1 small white onion, diced
10-15 cherry tomatoes, whole
1 lg carrot, sliced
3 celery stalks, sliced
1-2 small serrano chili pepper, chopped (optional if you prefer spicy)
2 small garlic cloves, minced
1/2 teaspoon, paprika
1 dash of sea salt and pepper (Bragg Organic Sea Kelp Delight Seasoning)
1 teaspoon of Muchi curry (to taste)
3-5 tablespoons of Bragg Liquid Aminos (to taste)
garnish with parsley or fresh dill
6-8 cups, alkalized water

Easy Recipe
Combine all ingredients in a crock pot. Fill with alkalized water to the top. Cover and cook on low for 10-12 hours. Check every few of hours to see if more water is needed due to evaporation. This is a nutritious and hearty recipe for chilly winter days or evenings. Good for the body and warm for the soul.

In Gusto!

Turista Chef
–Carmen Garcia

For more great vegetarian recipes check out Carmen’s blog at: http://carmengarcia.onsugar.com/