Prep Time::20 mins
Cook Time:: 2 hrs 35 mins
Total Time:: 2 hrs 55 mins
Servings::8
Yield::8 servings
Ingredients
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3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup diced celery, with leaves
1 cup chopped carrots
2 cloves garlic, pressed
½ teaspoon ground coriander, or more to taste
1 ¼ cups French green lentils, rinsed
4 cups hot water
1 large bay leaf
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon salt
½ teaspoon ground black pepper
1 cube chicken-flavored vegetable bouillon
Directions
Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
Cook's Notes:
My mother substituted red lentils and it turned out amazing.
Don't add the salt until step 3. Salting lentils too early makes them tough.