Ingredients
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1 cup dried lentils (green or brown), rinsed
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1 medium sweet potato, peeled and diced
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2 carrots, peeled and sliced
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1 can (15 oz) chickpeas, drained and rinsed
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1 small onion, diced
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3 cloves garlic, minced
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1½-2 tablespoons Lita’s Peruvian Spice Blend
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½ teaspoon black pepper
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4 cups vegetable broth
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1 can (8 oz) spicy V8 juice
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1 tablespoon olive oil
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Juice of ½ lime or lemon (added at the end)
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Fresh cilantro or parsley, for garnish (optional)
Directions
Add lentils, sweet potato, carrots, chickpeas, onion, and garlic to the slow cooker
Sprinkle in Lita’s Peruvian Spice Blend and black pepper.
Pour in vegetable broth and spicy V8 juice, then drizzle with olive oil. Stir gently to combine.
Cover and cook on Low: 6–8 hours or High: 3-4 hours until lentils are tender and vegetables are soft.
Taste and adjust seasoning as needed. Stir in fresh lime or lemon juice just before serving.
Recipe Note
Make it a Stew: Reduce liquid to make it a stew and serve over polenta or rice.
Salt Smart: Spicy V8 adds seasoning, so start light on salt and adjust at the end.
Heat Tip: Use plain v8 for a less spicy version.
Texture Tip: This stew thickens as it cools. Add a splash of broth when reheating if needed.
Make It Creamy: For a thicker, stew-like texture, lightly mash a cup of the cooked stew before serving.
Finish Bright: A squeeze of lime or lemon at the end brings everything into balance and wakes up the spices.
Storage Friendly: Keeps well in the fridge for up to 4 days and freezes beautifully.
