Lately lentils have become a favorite in my diet since I am feeling a little beaned out. (We're pretending bean is a verb). Like beans, lentils are packed with lots of good for your fiber and protein, and also contain folic acid, magnesium, and iron. Additionally, and a serious bonus, is that they are very quick cooking. This slow cooker recipe could easily be made on the stovetop, just reduce the amount of broth to a ratio of 2:1 for the lentils, bring the lentils and liquid to a boil, then turn down to a simmer and cook for 20-30 minutes until tender. They won't come out quite as creamy, but they will still taste delicious.
Todays' recipe is meant to be a base recipe that you can jazz up however you like. I always add extra veggies to my lentils and then depending on my mood, I adjust them using the ideas below. If you make a big batch, you can divide it up into different meals with different flavor comibinations and freeze them for later. Lentils freeze well. What are your favorite flavor combinations for lentils?
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