Ingredients - lentils, oil, cauliflower, mix vegetable with mushrooms, peppers, garlic, onion, broccoli, carrot, dry mix roots and herbs, zucchini. ( Dry mix I harvested myself. Doing more seasoning, dried roots and herbs was crushed, preserved with salt in jars.).

All the vegetables are coarsely chopped but not too finely.

Pour the lentils into the slow cooker and cover with water so that the water was higher than cm by 3 - 4 to include 30 minutes. ( Salt and spices add to the end of cooking ). This time, sauté the vegetables in butter. First I roasted the carrots with onions. Then the cabbage, broccoli and zucchini. After thirty minutes, all roasted vegetables to shift in a slow cooker, pour the mixed vegetables without frying, add the dried beet greens and include it for another ten minutes. If the liquid is not enough, you can add a little water. Before the slow cooker must be switched off, add the chopped garlic, salt, pepper, Bay leaf and turmeric. ( Turmeric is added everywhere where it is possible, at the very end of cooking. ) From multivarku not open, after about five minutes, ten.

Lentils are a good raspalas. Vegetables do not lose their taste and smell. Despite the fact that I love the Bay leaf and its flavor, yet clean it right after cooking to keep food from him was not bitter.

Served the lentils with fresh vegetables and dill. Help yourself!!! Bon appetit!