(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 cup red lentils
1 small onion, finely chopped
2 garlic cloves
1 jalapeno chile, seeded and chopped
3 tablespoons ghee or clarified butter
1/2 teaspoon tumeric
1-15 oz can unsweetened coconut milk, minus the cream
2 shallots, sliced
1 dried red chile, broken into pieces, or 1/4 teaspoon red pepper flakes
3 bay leaves
1 teaspoon mustard seeds
Wash the lentils in several change of water. In a saucepan over medium-high heat, saute the onion, garlic, and chile in 2 tablespoons of the ghee for 1 minute. Add the tumeric, lentils and 3 cups water. Bring to a boil, then lower the heat and simmer covered until the lentils are soft, about 30 minutes. Add the coconut milk and simmer for 5 minutes more, stirring occasionally. Taste for salt and remove from the heat.
Heat the remaining ghee in a small skillet over high heat. Add the shallots, red chile, bay and mustard. Frey until the mustard seeds begin to turn grayish, about 1 minute. Stir this into the lentils, then serve.