I've been doing a morning boot camp lately and along with that I'm trying to clean up my eating. It helps to pack a great, healthy and filling lunch. Saves lots of $$ to pack lunch from home! This recipe helps me do both things and can be served warm or cold over any salad you like. It's also a great side dish to grilled or roasted meat. If you omit the "dressing" part at end the lentils are a great alternative to rice with Chicken Korma or other Indian type dish. My kids even eat them when served under a chicken curry/indian dish ;) As always start with a lined crock - you'll only need a medium (3 quart) sized one for this dish and not the extra large crock.
Combine in crock:
1 1/2 c. lentils, rinsed and drained
1/2 cup chopped ham
1 medium sized red onion, finely diced
2 cloves garlic, minced, pressed or cheat and use from tube like I do
1 dry bay leaf
1/4 tsp each: dry rosemary and pepper
3 cups water
Cover and cook on low for 6-7 hours til lentils are tender. Drain lentil mixture of excess liquid if necessary and remove bay leaf. Can be used as side side at this point or "dress" for salad by tossing lentils with
2T. Olive oil
1/3 c. Red Wine Vinegar
1/3 c. fresh chopped italian parsley
Salt and pepper to taste.
Serve over salad greens of choice.
Combine in crock:
1 1/2 c. lentils, rinsed and drained
1/2 cup chopped ham
1 medium sized red onion, finely diced
2 cloves garlic, minced, pressed or cheat and use from tube like I do
1 dry bay leaf
1/4 tsp each: dry rosemary and pepper
3 cups water
Cover and cook on low for 6-7 hours til lentils are tender. Drain lentil mixture of excess liquid if necessary and remove bay leaf. Can be used as side side at this point or "dress" for salad by tossing lentils with
2T. Olive oil
1/3 c. Red Wine Vinegar
1/3 c. fresh chopped italian parsley
Salt and pepper to taste.
Serve over salad greens of choice.
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