Lentil stew with sweet potato

Nothing I like better than making dinner in the morning (slow cooker) and forgetting about it until we are hungry for it in the evening.  Yesterday we had a dear friend (also a McDougaller) from out of town coming by in the afternoon after she had finished her job in the area.  I wanted to be able for us to have an easy meal together while we caught up on news and not spend much time in the kitchen.  This isn't a new recipe exactly but more of a stream-of-concsiouness-what's-in-my-fridge type of recipe.

2 cups red lentils well rinsed
4 cups water
1 can salt-free chopped tomatoes and juice
1 cooked Japanese sweet potato
1/4 cup red wine
1 TBS curry powder
1 tsp cumin 1/2 tsp turmeric
1/8 cayenne pepper

Toss it all into a slow cooker and cook for about 4 hours or until lentils are cooked through.  The longer the better for the spices to blend.

I steamed kale and zucchini to go with it along with the usual steamed brown rice.  It was delicious and Bob and I are going to enjoy leftovers tonight.

More good news

Farley and I enjoy helping people in person.  Farley just received an email from her friend Alison.  Alison's two adult children each had arthritis.  She herself wanted to lose some weight.  She had seen some of Farley's posts about our lifestyle and asked about it.  She also joined our soon-to-be defunct bulletin board.  She got some information and gave the diet a try.  She just reported that her kids' arthritis is better and she herself has lost 17 pounds.  This has happened in only nine weeks.  She gave us permission to tell others about her story and she is delighted. We are delighted too.  Congratulations to Alison and keep up the good work.