This season, I plan to increase my use of the slow cooker in order to simplify food prep and minimize take-out. I'd like to help you do the same. Almost always, when I use a recipe meant for the slow cooker, I ignore any directions to saute any ingredients before adding them. The way I see it, this is not going to be a gourmet meal. This is meant to save time. I also don't pay too much attention to adding ingredients at different times. If some items are softer than they are meant to be, oh well! As a rule, though, I avoid putting boneless chicken in these dishes, as it does get too dried out. Bone-in chicken does also, but not to the same degree. In this dish, the lentils contain enough protein to count as a main dish.
This stew will keep well in the refrigerator for up to one week. In fact today, at one week, it tastes better than before. It can be frozen in an airtight container for up to 3 months. Defrost and serve for an instant healthy lunch or dinner
Makes 12 servings
Ingredients:
3 cups dried lentils (1 pound), rinsed and sorted
3 1/2 cups water
2 1/2 cups low sodium vegetable broth
14 oz diced tomatoes
1 large onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 medium carrots, halved lengthwise and sliced
4 cloves garlic, chopped
2 tsp dried marjoram
1/2 tsp freshly ground black pepper
1 tsp salt
1 Tbsp olive oil
1 Tbsp balsamic vinegar
4-5 cups hot cooked couscous
Directions:
1) Put all the ingredients in a slow cooker. Be sure there is plenty of room for the ingredients to expand without overflowing. Stir to blend. Cove and cook on low for 8-9 hours or until vegetables are tender.
2) Stir in oil and vinegar. Serve over couscous.
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