Yay, it’s SUMMER!!! (-30°C, Ontario, Canada, present day.)
Right? (wink, wink.)
Aww, come on- if you believe hard enough, it can happen (in
your dining room).
So go on and pitch that 4-person tent. Dust off the enamelware.
Ahh...isn't it a lovely summer evening? Dinner is deliciously served by the
campfire.
Slow-Cooker Summer Lentils (served two ways)
1 28 oz. can of diced tomatoes with juice (no salt added)
1 15 oz. can lentils, rinsed and drained
1 medium onion, chopped
1 large stalk celery, chopped
3 Tbsp ketchup
3 Tbsp tomato paste
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
1 bay leaf
1/4 cup water
1/2 tsp cumin
1 tsp chili powder
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
freshly ground pepper to taste
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| © 2014 jordanabananabakes.blogspot.ca |
Layer all ingredients in a 3.5L slow cooker. Do not stir. Cover and cook on high for 4 hours.
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| © 2014 jordanabananabakes.blogspot.ca |
Carefully remove and discard bay leaf. Gently stir.
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| © 2014 jordanabananabakes.blogspot.ca |
Serve with golden smashed potatoes, seasoned just the way you like: http://www.finecooking.com/recipes/crispy-smashed-roasted-potatos.aspx
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| © 2014 jordanabananabakes.blogspot.ca |
Or with your favourite cornbread, southern style.
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| © 2014 jordanabananabakes.blogspot.ca |
Adapted from Company's Coming Slow Cooker Dinners by Jean Paré © 2014
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