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.

Tuesday, March 21, 2017


1 lb dry lentils

1 1/2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup snipped fresh parsley
1 tsp salt
1/4 tsp dried marjoram, crushed
1/8 tsp black pepper
1 bay leaf
1 lb cooked diced ham or a large meaty ham bone
7 cups water

Put the lentils in a slow cooker or crock pot. Add the carrots, onion, celery, and parsley. Stir in the salt, pepper, marjoram, and bay leaf. Place the ham or ham bone over the vegetables. Add 7 cups water. Place the lid on the cooker and cook on low setting for 9 to 11 hours.

If using a ham bone, remove from the soup. Remove any ham from the bone and return meat to the soup. Remove the bay leaf before serving.

Makes 8 to 10 servings.

Note: This is a file photo

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