I’m sorry its been so long since I’ve posted one of my Saturday recipes. 🙁
Well, all we can do is go forward, right? Anyone who reads Making All Things New on a regular basis knows how much I depend on lentils for a tasty and inexpensive source of protein in my daily diet.
A few months ago, my staff and I put on a soup and salad dinner for about a hundred people. I decided to make two soups, one with lentils, the other with cheese tortellini. Both were really good, but the one I got the most compliments on was the one with lentils. I’m always amazed at the number of people who tell me they’ve never tried them. If that’s the same for you, start with this great tasting recipe, made super easy because it cooks in your crock pot. 🙂
Spanish Lentils and Rice
1 1/2 cup dried lentils
1 cup uncooked long-grain rice
1 medium onion, chopped
1 medium green bell pepper, chopped
1 32 oz container low sodium vegetable broth (I used Trader Joe’s)
1 10 oz can diced tomatoes with green chiles
1 tsp chili powder
1/2 tsp ground cumin
1/4 garlic powder
1 1/2 cups shredded sharp Cheddar cheese (optional)
salt and pepper to taste
Pick over and rinse lentils. Place them in a 4 quart slow cooker. Cover with water 2 inches above lentils; Let them soak 8 hours (do not cook at this point). Drain and rinse; return lentils to slow cooker. Add rice and all remaining ingredients except cheese.
Cover and cook on low for 4 hours or until lentils and rice are tender. Add salt and pepper to taste. If using, stir in cheese. Serve immediately.