As part of the TiffsTable project, I will post some deliciously nutritious and cozy recipes for you.
Do you ever crave lentils but don't feel like taking time to cook?
This recipe is easy and fast becasue the slow cooker is doing most of the work.
A Greek or an Italian salad is always a perfect complimentary dish to have with any soup.
This recipe makes about 8-10+ servings. (The quinoa adds to the portion sizes).
16 oz bag of Lentils
4 cups of veggie or chicken broth
1+ tablespoon Olive Oil (the more the merrier)
2 garlic cloves, minced
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 can (28 ounces) diced tomatoes
1 cup of steamed quinoa, optional
1 teaspoon rosemary
1 bay leaf
Add salt and pepper to your liking
Start food prepping...
Chop the veggies separately in the chopper or with a knife.
Set the veggies aside in a bowl.
Measure out the seasonings and optional salt/pepper and set aside in a bowl.
Add the olive oil to your saucepan over medium heat.
Add onion, salt, pepper and garlic. Cook for about 3-5 minutes.
Add the celery and carrots. Cook for a 2-3 minutes.
Transfer the above mixture to your slow cooker.
Layer lentils, tomatoes, broth, rosemary and bay leaf on top of the mixture from the pan.
Cook in the slow cooker on high for 5 to 6 hours (with the cover on, of course).
Add more seasoning and salt & pepper to taste, if needed.
Note: I steam my rice and quinoa separately but it's not necessary.
You can throw it all in together if you'd like and add more water.