Sorry I didn’t get this posted for yesterdays Monday recipe. I was sitting down to write and my 15yr old asked to help quiz him for his science exam. Well, anyone out there with a teenager will probably understand when I say that when they ask to spend time with you, you jump at the chance. Mind you, my brain was spinning a little by the end…electricity and ohms never were my thing!
So here we go. This is a great slow cooker recipe I adapted from a vegetarian cookbook. I had never successfully cooked with lentils before so I was excited to try it.
- 3 cups dried lentils (1 pound), sorted and rinsed – I used red
- 3 cups of water
- 1L of vegetable broth (you can use chicken, but stick with vegetable if you want it to be a vegetarian dish)
- 1-14oz can of diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, chopped (you can use any colour)
- 4 stalks of celery, chopped
- 1 medium carrot, sliced
- 4 cloves of garlic (you can adjust to taste, but a minimum of 2)
- 1 teaspoon of dried marjoram
- 1/2 teaspoon of black pepper
Can’t keep the little fingers away from bite sized veggies!
Combine all ingredients in slow cooker and stir. Cover and cook on low for approx 10 hours.
This dish takes a long time, and it makes a lot!! The recipe originally called to serve over couscous but I choose to serve it over spaghetti squash and found that very tasty. Also, because it makes so much I pureed about 6 cups of it and we had that as soup. In that form it can also be frozen, I am not sure that the stew would freeze as well. This is a dish that I also found was better the next day, probably because the lentils became more tender. I’m excited to try more recipes with lentils now. I’ll keep you posted!!