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Yield: 1 Batch
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Place the olive oil (all of it) into the bottom of the crock pot.
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Turn the pot onto the highest setting (if variable available) and add
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the onions. Allow the onions 10-15 minutes to warm in the oil. Add
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the remaining ingredients, including the water. If cooking the dish
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all day (i.e., a morning start), reduce heat to low; otherwise leave
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on high setting. Cover. Leave to simmer.
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Come home to a wonderful smelling house. Stir the dish while in the
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crock. If it is dry, add a little water. If it's soup-like, remove
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lid for a little while, or turn heat to high setting. Serve. It's
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tasty as a main mean or as a pilaf to accompany other meals.
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I got the basic recipe from Martha's book "Mediterranean Light"--p.
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253.
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It's one of my all time faves. And I used to think I hated lentils!
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From: sastoen@lamar.ColoState.EDU (Sue Stoen)
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