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Lentils Swiss-Style

*Vegetarian
Makes 6 servings
Prep. Time: 20–30 minutes Cooking Time: 2–6 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
1¾ cups dry lentils, picked over for any stones and rinsed
2 cups of water
1 whole bay leaf
2 tsp. salt
¼ tsp. coarsely ground black pepper
½ tsp. dried marjoram
½ tsp. dried sage
½ tsp. dried thyme
2 large onions, chopped
2–4 cloves garlic, minced
2 cups home-canned tomatoes, or 1 14½-oz. can be diced or stewed tomatoes
2 large carrots, sliced thinly
½ cup celery, sliced thinly
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    LENTILS SWISS-STYLE
    Makes 6 servings
    Cooking Time: 2–6 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking/Serving:
    1 green bell pepper, chopped, optional
    ¼ cup chopped fresh parsley
    ¼ cup sherry
    3 cups shredded Swiss or cheddar cheese

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of bag into crock and stir.
  4. Cover. Cook on Low 4–6 hours, or on High 2–3 hours, or until lentils and raw vegetables are as tender as you like them.
  5. Twenty minutes before the end of cooking time, stir in chopped green pepper, if using.
  6. Just before serving, stir in parsley and sherry. Sprinkle with cheese.

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