I finally did it. I made lentils soooo good, I could kiss myself! Hooray! Hooray! I should throw a party. Only took me 3 years.
Cooks 6 to 7 hours on LOW. Serves six.
What you’ll need:
2 cups dry lentils (I used brown ones.)
15 oz. can of carrots
1 cup chopped onions
6 teaspoons of Better than Bouillon vegetable base dissolved in 6 cups boiling water (or 6 cups veggie broth)
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp lemon peel
How to cook it:
1. Place all ingredients in crock pot.
2. Give a little stir to make sure spices aren’t all piled on top.
3. Cover and cook for 6 to 7 hours on LOW.
4. Enjoy some folic acid!
End Result:
BEST lentils I’ve made yet! Easy and flavorful. Serve with a side of fresh-baked bread or cheese and crackers and a spinach salad. Makes a great little vegetarian lunch. Will make again!
Other lentil adventures:
- A Light Summer Lunch – Aunt Nina’s Lentil Salad (rotemsbeyti.wordpress.com)
- Perfect Picnic Lentil Salad (seattlefoodshed.wordpress.com)
- Toasted quinoa lentil and poached salmon salad (cheftoponkumer.wordpress.com)
- Lentil Hummus (adventurousobserver.wordpress.com)
Jennifer
I love lentils! They are a fantastic source of protein and complex carbs. I made lentil tostadas with roasted veggies which were fantastic – http://milesforthought.wordpress.com/2013/08/06/lentil-and-vegetable-tostadas/