Lentil Meal

  • Yield 8 servings


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


  1. Mix all ingredients except cheese in slow cooker; cover and cook on high 6 hours. Remove bay leaf and add cheese just before serving.




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