Lentil Soup
I have been making a wonderful spanish lentil soup, a recipe I got while living in Spain, and decided to try it in the crock pot, it turned out just as good. Rule of thumb is two palm fulls of lentils per serving of lentils. Measure out your lentils, I usually do 3-4 servings so 6-8 palm fulls of lentils (I prefer french organic green lentils) and soak them overnight in water. Change the water the next day and throw it into the crock pot with a tomato halved, an onion quartered, a piece of carrot, and red and green bell peppers cut into large chunks. Add 1 big or 2 small bay leaves, 4-5 TBS of olive oil, a teaspoon of Spanish paprika, and salt. I believe when I cooked it, I put the Crock pot on low for 5 hours, but cook it until they lentils are soft. (Alternately you cook on the stove over a low flame for 1.5-2 hours) Right before eating the lentils add a cube of chicken bouillon and stir it in.
My spanish roomate would never eat the vegetables and insisted that they were for flavor, so she gave me hers as I love vegetable and these ones turn out amazing with the lentils.
Enjoy :)
