slow cooker lentils

[Guest guest]

Let me know if you try this. It sure sounds good!

Slow Cooker Lentils

From Diana Rattray,

Your Guide to Southern U.S. Cuisine.

 

Lentils with cheese and tomatoes and carrots and peppers and celery.

This lentils recipe is made in the crockpot.

INGREDIENTS:

 

1 pound lentils, rinsed and picked over

2 cups chopped onions

2 cloves garlic, minced

2 cups canned tomatoes, chopped, with liquid

2 1/2 cups vegetable broth

2 large carrots, sliced

1/2 cup sliced celery

1 bell pepper, chopped

2 tablespoons fresh chopped parsley

1 dried bay leaf

1/2 teaspoon salt

1/8 teaspoon ground marjoram

1/8 teaspoon leaf sage, crumbled

1/8 teaspoon dried leaf thyme

8 ounces shredded Cheddar cheese

PREPARATION:

 

Place all ingredients, except the cheese, in the slow cooker and cook

on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are

tender. Stir in the cheese until it is melted. Serve hot, topped with

more cheese, if desired

[Guest guest]

Just a question as I am new to eating beans and lentils. I thought I heard

that you shouldn't put

tomatoes into a bean recipe until the very end or the beans won't get

tender. Is that correct or am I way off or maybe it is some other

ingredient?? If this is correct does this apply to cooking lentils as well??

Thanks

Lisa

 

Let me know if you try this. It sure sounds good!

Slow Cooker Lentils

From Diana Rattray,

Your Guide to Southern U.S. Cuisine.

 

Lentils with cheese and tomatoes and carrots and peppers and celery.

This lentils recipe is made in the crockpot.

INGREDIENTS:

 

1 pound lentils, rinsed and picked over

2 cups chopped onions

2 cloves garlic, minced

2 cups canned tomatoes, chopped, with liquid

2 1/2 cups vegetable broth

2 large carrots, sliced

1/2 cup sliced celery

1 bell pepper, chopped

2 tablespoons fresh chopped parsley

1 dried bay leaf

1/2 teaspoon salt

1/8 teaspoon ground marjoram

1/8 teaspoon leaf sage, crumbled

1/8 teaspoon dried leaf thyme

8 ounces shredded Cheddar cheese

PREPARATION:

 

Place all ingredients, except the cheese, in the slow cooker and cook

on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are

tender. Stir in the cheese until it is melted. Serve hot, topped with

more cheese, if desired

 

 

 

 

 

 

 

 

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