- 3 carrots, chopped (1 ½ C)
- 1 onion, chopped (½ C)
- 2 cloves garlic, minced
- 1 dash crushed red pepper, optional
- 2 C dried red lentils (12 oz) rinsed
- 4 ½ C chicken broth
- ½ tsp. salt
- 1 Tbs chopped fresh oregano
- 1 Tbs. Chopped fresh rosemary
- 1 tsp finely shredded lemon peel
- 1 Tbs lemon juice
- Freshly ground black pepper to taste
Place the carrots, onion, garlic and crushed red pepper in a medium microwave-safe bowl. Add 2 Tbs water and cover bowl with wax paper. Microwave on high 4 minutes.
Coat the inside of a 4-quart slow cooker with cooking spray. Add the onion mixture, lentils, broth, and salt. Stir to combine. Cover and cook on low heat 5 ½ hours.
Stir in the oregano, rosemary, lemon peel, lemon juice, and pepper to taste.
Parent Magazine