This is a quick and easy recipe I like to throw together when I know I’ll be in a rush later. This is not as good as the regular recipe I use, but it’s hardy, hot, and tasty just as well. It’s better the second day, so make sure you have lots of leftovers! This recipe serves 4-6
2 TBS Butter
1/2-3/4 cup diced onions
2-3 cloves garlic, minced
1 1/2 cups dried lentils
4 cups water ( I used some veggie broth in place of water)
2 cups tomato juice
1 TSP salt
2 bay leaves
(Although not part of the original recipe here, I added 1 cup of crushed tomatoes. I also recommend adding diced celery and carrots if you have them available.)
Set the slow cooker on high heat and melt butter in pot. Add onion and garlic and saute until tender (if you are using celery or carrots now is the time to put it in). Set cooker on low heat. Rinse lentils well and drain. add lentils, water and cook on low for 4 to 5 hours. Add tomato juice, salt, and bay leaves. If desired, cook an additional 3 hours. Taste and adjust seasonings. Remove bay leaves before serving.
Enjoy! You can get lots of protein and fiber in this dish.