Slow Cooker Lentils

Lentils were not a staple in our house growing up though I do remember them being cooked on a few rare occasions.  They are, however, a great vegetarian option, and, since I am mainly feeding vegetarians this summer, they make a nice dinner.  This recipe also has the benefit of being made in a slow cooker, which is something I need on my busy Monday evenings.  This recipe serves at least 6 if not 8 to 10 so feel free to reduce the amounts if you don't want to make that much food. They are good served over rice or with a dollop of plain yogurt.

Slow Cooker Lentils

• 1 pound brown lentils
• 1/2 pound red lentils
• 1 large onion
• 1 cup chopped carrots
• 1/2 cup chopped mushrooms
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 3 cloves garlic
• 1 tsp. paprika
• 1 tsp. cumin
• 1/2 tsp. coriander
• 12 cups vegetable broth, preferable homemade
• salt
• pepper
• olive oil

Directions:

In a large skillet, heat about 2 tablespoons of oil. Add vegetables and cook until the onion is softened.  Put vegetables in the crock pot.  Rinse lentils in a colander and add to crock pot.  Add spices and vegetable broth and stir to combine.  Cook on low for 8 hours or until lentils are done to your liking.

- Sophie