Elvyne CasteranA hearty slow cooker meal that is easy to make and satisfying to eat, especially on a cold day.
INGREDIENTS
16 oz Lentils, dry
5 Bacon, slices cut into 2" pieces
2 lbs Kielbasa sausage, cut into 1/2" pieces
3 cups Broth, you can use chicken or beef
3 Carrots, chopped
1 Celery stalk, diced
1 Onion, diced
3 Garlic, cloves crushed
6 oz Red Wine Vinegarif you have French Mustard, add 4oz
¼ tsp Cayenne pepper
2 Bay Leaves (optional)
2 tsp Italian Herbs (or a mix of dried Rosemary, Thyme, Basil, Oregano)
Sour Cream (optional)
Fresh Parsley (optional)
DIRECTIONS
1
Rinse and drain lentils. For best results, soak them overnight.
2
In a Crock Pot/Slow cooker (or Instant Pot with slow cooker function), add all the ingredients and stir.
3
Cover and cook on Low for 3-4 hours if you soaked the lentils overnight. Or cook on Low for 6 to 7 hours for unsoaked lentils.
4
Stir well before serving. Add a dollop of sour cream if desired. Sprinkle with freshly chopped parsley.
Ingredients
16 oz Lentils, dry
5 Bacon, slices cut into 2" pieces
2 lbs Kielbasa sausage, cut into 1/2" pieces
3 cups Broth, you can use chicken or beef
3 Carrots, chopped
1 Celery stalk, diced
1 Onion, diced
3 Garlic, cloves crushed
6 oz Red Wine Vinegarif you have French Mustard, add 4oz
¼ tsp Cayenne pepper
2 Bay Leaves (optional)
2 tsp Italian Herbs (or a mix of dried Rosemary, Thyme, Basil, Oregano)
Sour Cream (optional)
Fresh Parsley (optional)