Slow cooker red lentil with rosemary

November 8, 2014

 

I had a hard time deciding which recipe to post as my very first one on this blog. So why not something comepltely new and different? We got a slow cooker as a wedding present, and today I tried it out. I made a delicious lentil stew with a Mediterranean vibe - think rosemary, thyme, and a good chug of extra virgin olive oil. 

I used the herb bear's garlic in this recipe. It is very common in Germany, and you will find all sorts of products flavored with this, from normal cheese, to yogurt and pasta. If you can't get your hands on it, then just leave it out! 

 

Preparation time: 10 minutes

Cooking time: 7 hours (in slow cooker)

For 2 servings: 

 

  • 1 cup red lentils 

  • 1 carrot, chopped into bite sized pieces

  • 1/2 red pepper, roughly chopped

  • 1/4 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 3/4 cups vegetable broth 

  • 2 fresh twigs of rosemary, leaves torn off and finely chopped (or use 1/2 tsp dried rosemary)

  • 1 fresh twig of thyme, leaves torn off and finely chopped (or use a pinch of dried thyme) 

  • 1 Tbsp dried bear's garlic (optional - Baerlauch in German)

 

  1. Put everything into the slow cooker, stir, and cook for 6 hours on the low setting. 

  2. I served this sprinkled with fresh parsley, and a green side salad. 

 

Enjoy! 

 

 

 

Bonus note: this was actually even better when I had the leftovers the next day! 

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© 2019 Martina Zand