Yes, I'm back to beans for my slow cooked Tuesday post. I guess I just love them and want all of you to also! When my parents were visiting a few weeks ago, my aunt called the morning after they arrived and her first question to my dad was, "did you have beans for dinner last night?". I thought it was hilarious and was so proud that my dad could answer "YES"!
Today, I'm cooking a big pot of lentils. Unlike most of the beans that I cook, lentils don't require an overnight soak, so while I am calling it a slow cooked post, they actually cook pretty fast! Lentils are also a good protein alternative to meat and can be used to make super tasty meatless versions of your favorite meals (wait until I share my lentil burger recipe with you (perhaps next week)...they are sooooo good!).
Slow cooked lentils:
Add 2 cups uncooked lentils (you can use any variety for this recipe, my only suggestion is to grab them from the bulk bins at your market because they tend to be fresher and cheaper that way), 6 cups vegetable stock, 2 bay leaves, 2 cloves of freshly minced garlic, 1 thinly sliced shallot, and salt & pepper to a large pot. Bring to a boil. Reduce to a simmer, and cook for 30 minutes, or until lentils are tender. Let sit, covered for 10 minutes to absorb any remaining liquid.
There are so many things you can do with the lentils once they are cooked. For tonight's supper, try them either over brown rice with a vegetable side or have taco night by mashing them and then "frying" them in a skillet to make refried lentils to serve inside tortillas with a sprinkle of cheddar cheese, fresh jalapenos or chiles, and sliced cherry tomatoes. Package and save the remaining lentils in the freezer...as I promised earlier, there is an amazing lentil burger recipe to come!