Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, October 22, 2012


1 cup rinsed lentils
1 can (28-oz) stewed tomatoes with juice
2 large red potatoes, diced
2 large carrots, sliced thin
1 medium-size yellow onion, diced
1 stalk celery, sliced thin
3 large garlic cloves, minced
3 bay leaves
3 tbsp curry powder
1 tsp salt
1 tsp coarsely ground black pepper
1 tsp ground cumin
1 tsp Cajun seasoning
4 cups vegetable broth*

Combine the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low setting 8 to 10 hours or on high half that time or until the lentils are tender.  Remove the bay leaves and discard before serving.

Serves 4 to 6

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