I have always loved lentils, particularly because they cook much quicker than dried beans so I find I can reach for them on busier weeknight. They also don't require any extra soaking, which is another added bonus. Plus they are packed with fiber, making them a great meatless option that will keep you full and satisfied.
However my favorite way to prepare lentils is in the slow cooker. I find that in the slow cooker they take on an extra creamy texture and a deeper flavor. This simple recipe enhances that flavors with carrots, celery, red onion, honey, and soy sauce. It's delicious, freezes well, and makes a terrific main dish or side.
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- 1.5 cups dry lentils (I used brown)
- 3 cups low sodium vegetable broth
- 1/2 U red onion, diced
- 14 oz. canned chickpeas, drained and rinsed
- 2 U carrots, chopped
- 2 U celery ribs, chopped
- 2 tbsp. tomato paste
- 1 tsp salt
- 1 tsp dried mustard
- 2 tsp. fresh ginger, minced
- 2 tbsp. low sodium soy sauce
- 3 tbsp honey (more to taste)
- 1 U bay leaf
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Add everything to the slow cooker. Stir together.
Cook for 6-8 hours on low until lentils are cooked through. If needed, add more broth during cooking.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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