I made a crock pot meal this past week based on this recipe that was one of the Good Morning America Slow-Cooker Finalists. It would have been fine had I not burnt it. 🙂 Even so it was pretty good. (Need to buy a BIGGER crock pot. My current one (maybe 4 quart?) is great for cooking dried beans in, which is was I originally bought it for, but not so great for meals. It’s just not big enough and so I have to put it on high when it’s totally full to the rim and then all the water slowly bubbles out. And when you leave to go skiing, you have no idea it’s doing that until you get home and it’s dry and burnt. Grrrr.) I labeled this as “quick” because the prep is quick, but clearly the cooking time is L O N G.
I would recommend this recipe for 6 quart+ crock pots or halve the recipe if you have a smaller one. You can eat by itself or serve over a grain of your choice.
- 3 carrots, cut lengthwise and chopped
- 3 celery stalks, cut lengthwise and chopped
- 1 small red pepper (or half a large one)
- 1 onion, chopped
- 10 oz. potatoes, chopped
- 4 cloves garlic, minced
- 8 cups veggie broth (perhaps slightly decrease the bouillon cube: water ratio to be sure it isn’t too salty)
- 2 cups brown lentils, rinsed
- 1 tsp thyme
- 1 1/2 tsp balsamic vinegar
- 1 tsp ground black pepper
- 1 bunch kale, ribs removed and finely chopped
Put all the Part One ingredients in your crock pot, set on low and cook all day. 30 minutes before serving time, add the Part Two ingredients and stir in, cooking until kale is tender. (In my small crock pot I had no hope of getting them in the crock pot, so I transferred it to a soup pot and put it on the stove.)