Lentil Cassoulet

If you are wondering who or what is a cassoulet...

How fitting eh?

This was a variation from the Good Housekeeping Cookbook. I was never one to follow instructions. This stew is really best after slow cooking for 10 hours. I set it up around 10 PM last night and this morning, though, meh, but then after work it was pretty nice and hearty. My husband even enjoyed it, and he is quite "gourmet" fussy.

Ok here goes
one cup diced canned tomatoes
1-2 cups chopped greens, I used red swiss chard - too wash, rinse the leaves well, then let them sit in a bowl of water, pulling leaves out and changing water a few times. This is really good at removing the grit.
1 parsnip, sliced
1 cup peeled and cubed eggplant
1 zucchini sliced thick
1 handful of green beans - i just snapped them by hand into halves
1-2 cups of canned lentils I rinse my canned lentils from the "brine" it comes in. This doesn't change its nutritional value. If you have dry on hand, that's good too, but you will need to adjust water to cook the lentils
Salami - sliced and cut into small pieces - I used 7 slices of Yves salami, which is vegetarian which makes this dish Pareve. Otherwise, Kosher salami will do.
1/2 cup chopped onion
1/4 teaspoon thyme
salt and pepper
a bit of water

Throw it all into the slow cooker. I set it on low, as I was setting it up for after work. Adjust the water so that it doesn't go dry. I think i added about 2 cups max to this batch. vegetable stock might be good too.

Enjoy with bread!