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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