Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 Crockpot of Lentils 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 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. Serves 8 to 10. Quote Link to comment Share on other sites More sharing options...
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