Tuesday, March 27, 2012

Meatless March Meal #14: Most amazing lentils ever!

This is probably one of my most favorite vegetarian meals ever! Seriously, it is really good and really good for you.

I would give this a 10 out of 10 and make it any day. Keep in mind that this recipe makes a lot, so be prepared for some yummy leftovers.

Slow Cooker Lentil Salad

Ingredients: }} prep time: 10 minutes }} cook time: 4-6 hours

Crock Pot:
2 c dry lentils {about the size of a small bag}
1 medium carrot, coined
1 medium onion, chopped
1 stalk celery, chopped {optional: I don't like cooked celery, so I omit it}
1 clove garlic, minced
1 chicken bouillon cube
2 T parsley
1 bay leaf
1 T salt
1/2 t thyme
1 can (28 oz) diced tomatoes

Tortilla chips {we like corn tortilla chips}
Shredded cheese
Romaine lettuce {my husband likes it with spinach}
Ranch dressing {Hidden Valley is the bomb {dot} com}

1. Combine all ingredients in Crock Pot, and cook on HIGH for 4 hours or LOW for 6 hours.

2. Now for the yummy part: Layer crushed tortilla chips, a hearty serving of lentils, shredded cheese, lettuce, and drizzle some ranch on top

See? Easy as pie, errrr, salad :)

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