(not Your Mother’s Slow Cooker Cookbook)
2 medium size yellow onions, chopped
2 cups diced cooked ham (i.e. black forest ham)
1 cup diced carrot or parsnip
1 cup chopped celery
2 cloves garlic, chopped
3/4 tsp dried rosemary, crushed
3/4 tsp rubbed sage
1/4 tsp freshly ground pepper
1 bay leaf
1 pound dried brown lentils, picked over and rinsed
1 14.5 oz can beef broth
5 cups water
Chopped flat leaf parsley for serving
Saute onions, carrots and celery in olive oil
Combine with all other ingredients in crock pot. Cover and cook on high until the lentils are tender, 2 1/2 to 3 hours. Add boiling water for soupier lentils.
Discard bay leaf, garnish with parsley, if desired, before serving.
1 1/2- 2 lbs beef flank steak
16 oz bag of carrots
11.5 oz Thai peanut sauce
1 cup unsweetened coconut milk
dry roasted peanuts
Trim fat from steak and cut into bite sized pieces. Put beef strips and carrots into crock pot.
Pour peanut sauce over beef and carrots. Cook on low for 8-10 hours or high for 4-5 hours.
Turn off heat and stir in coconut milk. Serve with peanuts sprinkled on top.