You can substitute any vegetables you like it’s all a matter of preference.
2 cups halved fresh green beans
2 cups fresh cauliflowerets
1 cup dried lentils, rinsed and drained
1 cup fresh baby carrots, halved diagonally
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
4 cups beef or vegetable stock
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained
* In a 4-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
* Discard bay leaves. Stir in diced tomatoes; cook, covered, 30 minutes longer.