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Lentils and Veggies

Prep 15 min
Total 4 hr 15 min
Servings 8

Seasoned with herbs, this is one wholesome side dish that’s brimming with lentils and veggies. Check out the tip to give it an Asian spin. MORE+ LESS-

By Betty Crocker Kitchens

April 21, 2010

Ingredients

cup dried lentils (8 ounces), sorted and rinsed

medium carrots, sliced (1 cup)

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

teaspoon dried thyme leaves

1/4

teaspoon pepper

2 1/2

cups water

can (14 1/2 ounces) diced tomatoes, undrained

teaspoon salt

Steps

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1

Mix all ingredients except tomatoes and salt in 3 1/2- to 4-quart slow cooker.
2

Cover and cook on low heat setting 4 to 6 hours or until lentils are tender.
3

Stir in tomatoes and salt.

Expert Tips

A popular ingredient in the Middle East and India, lentils are a good source of iron and phosphorus. Leftover cooked lentils can be frozen in an airtight container for up to 2 months. Then reheat, covered, in a microwavable container until warm.
This lentil dish is extra delicious when topped with yogurt and shredded coconut to give it an Indian spin. You may also want to stir in a little ground red pepper before adding the toppings.