Slow Cooker Lentils

These tasty lentils are full of flavor and are slow-cooked with garlic, tomatoes, carrots, and celery, and then topped with shredded cheddar cheese. Using the slow cooker takes the guesswork out of cooking lentils and also fills your house with a delicious smell. Eat them as is, garnished with shredded cheese and herbs such as parsley, or maybe even a dollop of sour cream. Slow cooker lentils are also always great when paired with cooked white or brown rice.

1 pound lentils, rinsed and picked over

2 cups chopped onions

2 cloves garlic, minced

2 cups canned diced tomatoes, undrained

2 ½ cups chicken broth, or vegetable broth

2 large carrots, sliced

½ cup sliced celery

1 bell pepper, chopped

2 tablespoons fresh parsley, chopped, plus more for garnish

1 dried bay leaf

½ teaspoon kosher salt, more to taste

⅛ teaspoon ground marjoram

⅛ teaspoon dried sage, crumbled

⅛ teaspoon dried thyme

8 ounces cheddar cheese, shredded, plus more for garnish

freshly ground black pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at thespruceeats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer