|I reuse pasta sauce jars to store many pantry items, the best kind of recycling!|
Ah, the lowly lentil; how do you all feel about them? Myself, I love 'em, as do the majority of my family (except for Chip who says the consistency reminds him of..you guessed it, peas!). These little legumes are so good for you; high-fiber, low-calorie, chock-full of protein and virtually no fat, they should be a part of every diet, vegan or not. However, if they aren't cooked properly or seasoned well, the lentil can be rather, well, bland. Over the years I've prepared them in various ways, most commonly as an addition to soups & stews. Sometimes, though, I just want a bowl of beans & rice, nothing fancy. Simple doesn't have to be boring, though, and this recipe below proves just that!
Note: the original recipe called for cooking on the stovetop, but you all know how much I love my crock-pot so I adapted it for slow cooking.
Slowcooker Lentils with Tomatoes
Makes 6 servings, approximately 1 cup each.
VeganGypsy says: Ok, these were hands down the best lentils I've ever eaten, seriously! I think the combination of the spices along with the bouillon (don't scrimp on this, please!) provided the perfect savory environment for the humble little lentil! The flavors blended so nicely in the crock-pot and allowed the legume to cook slowly to it's ideal soft-but-not mushy consistency.
Omni-Hubby Says: No, thank you, maybe I'll try them another time. (with a straight face, attempting not to grimace at the bite being offered him)
I plan to double this recipe next time so that I can stock the kids' refrigerators as well as mine. If you try the recipe, please let me know what you think; I suspect you'll never look at lentils the same way again!