Lentil Meal
- Yield servings
Ingredients
- 8 ounces dried lentils, rinsed
- 2 cups water
- 1 whole bay leaf
- 1/4 teaspoon pepper
- 1/8 teaspoon marjoram
- 1/8 teaspoon sage
- 1/8 teaspoon thyme
- 2 cups chopped onions
- 1/2 teaspoon minced garlic
- 2 cups canned no-salt-added diced tomatoes
- 1/2 cup carrots, sliced 1/8 inch thick
- 1/2 cup celery, thinly sliced
- 3 medium potatoes, diced
- 1/2 cup chopped green bell pepper
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup shredded cheddar cheese
Instructions
Mix all ingredients except cheese in slow cooker; cover and cook on high 6 hours. Remove bay leaf and add cheese just before serving.
Yield: 8 servings
