25 July 2012

Lentil Stew

I'm awful at making slow cooker meals. "But Jessica, its so easy. All you have to do is throw everything together and turn it on!" Yes, I've been told, many times. Well, somehow I do a really fantastic job of NOT making good crock pot meals, except for this one. I kept reading that lentils are really good for you so I set out to find a lentil recipe that didn't involve ridiculous ingredients I would have to go buy specifically for one meal and never use again. I found this recipe on the Woman's Day website. They've actually changed it a bit since I saved it and I haven't tried the new variation so I don't know if it really makes much of a difference. Also, we don't include the ham when we make it.

Serves: 6
Total Time: 9hrs
Prep Time: 12 min
  • 3 cup(s) diced ham
  • 2 cup(s) dried lentils
  • 2 cup(s) each diced carrots and celery
  • 1 cup(s) chopped onion
  • 1 tablespoon(s) minced garlic
  • 4 cup(s) water
  • 1 teaspoon(s) dried oregano
  • 2 can(s) (10 1/2 oz each) condensed chicken broth
  • 1/4 teaspoon(s) each salt and pepper
  • 1 bag(s) (6 oz) baby spinach leaves
  • 2 tablespoon(s) fresh lemon juice
  •  Garnish: lemon slices 

1. Mix all ingredients except spinach leaves and lemon juice in a 3 1/2-qt or larger slow-cooker. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until lentils are tender.

2. Stir in spinach leaves, cover and cook 5 minutes or until tender. Stir in lemon juice.


- Don’t be tempted to add more liquid than called for. Foods give up quite a bit as they cook and anything extra dilutes the flavor.

- It will taste kind of bland until the lemon juice is added. I always think its going to be blah but then the lemon juice makes it fantastic.

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