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.

Sunday, December 7, 2014


2 tbsp olive oil
1 large onion, diced
1 stalk celery, chopped
2 large garlic cloves, minced
1 can (28-oz) plum tomatoes, drained and chopped
1 1/2 cups dried lentils, soaked in cold water 1 hour, drained and rinsed
1 tbsp tomato paste
1 1/2 tsp dried thyme
6 cups beef broth
2 bay leaves

Combine all ingredients in slow cooker, cover and cook on low 8 hours or on high 4 hours until lentils are soft.

3/4 cup packed fresh basil leaves
1/3 cup olive oil
2 tbsp minced fresh parsley
2 tbsp red wine vinegar
salt and pepper, to taste

While soup cooks, make the vinaigrette by combining the basil, oil, parsley, and vinegar in a blender or food processor. Blend mixture until smooth. Stir the vinaigrette into the soup just before serving.

Season with salt and pepper to suit taste.

Yield: 4 to 6 servings.

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