I’m not sure about you, but after 6 colds, 4 snow storms, and 2 polar vortexes’ later – I can officially say “I AM DONE WITH WINTER!”

Oh, and in case you didn’t know, good ol’ Phil called for another 6 weeks of winter. Thanks a lot, Phil! I sincerely hope he is in some kind of   under-ground hog protection program by spring. I’m pretty sure some frozen New Yorkers might be looking for him once they thaw out! In case I haven’t mentioned it before, I’m not a huge fan of the cold. I love living in New York, but I could do without below freezing wind chills, and pretty much any form of frozen precipitation that occurs after December 25th.   Crockpot LentilsAlthough, I desperately miss spring/summer, I did find one good thing about this winter – using my crockpot. I have been busy cooking and experimenting with some traditional comfort foods using it. One of the dishes I’ve been testing is Lentils. I was skeptical with this dish at first because lentils are delicate. If you boil them to rapidly they split apart.  Cook them too long and they get too soft. Personally, I have made both these mistakes before. The first time I made them in the slow cooker, I was so pleased to see that they actually cooked to perfection.Crockpot Lentils 4I’ve done this several times now and  gotten the same results.  The one disclaimer I will make, however, is that I use Italian Lentils. They are a touch smaller than other lentils. You might need to adjust cooking time with larger lentils.lentilsIn this recipe I added one of my favorites – escarole.  You could also use spinach. Whichever you choose, I definitely would not add the greens until the final hour of cooking .Crockpot Lentils 2I just Love how this dish comes out. The thing I love most about this is the “set it and forget it” concept for those busy days. Whether you give your favorite lentil recipe a try or use mine below, cook them in the crockpot and let me know what you think.  

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Crockpot Lentils with Escarolee Yum
Slow cooked lentils with escarole
Crockpot Lentils with Escarolee
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Entrees Crockpot
Prep Time 5 minutes
Cook Time 480 minutes
Servings
Ingredients
  • 1 cup lentils*
  • 5 cups water - more if needed chicken or vegetable stock
  • 1-2 bay leaves
  • 3-4 cloves of garlic
  • 1/2 bouillon cube **
  • Salt and pepper to taste *
  • 1/2 cup chopped onion
  • 2 tablespoon tablespoons of olve oil + 1divided
  • 1/2 cup of diced tomatoes with juice
  • 4 cups of chopped escarole***
Entrees Crockpot
Prep Time 5 minutes
Cook Time 480 minutes
Servings
Ingredients
  • 1 cup lentils*
  • 5 cups water - more if needed chicken or vegetable stock
  • 1-2 bay leaves
  • 3-4 cloves of garlic
  • 1/2 bouillon cube **
  • Salt and pepper to taste *
  • 1/2 cup chopped onion
  • 2 tablespoon tablespoons of olve oil + 1divided
  • 1/2 cup of diced tomatoes with juice
  • 4 cups of chopped escarole***
Crockpot Lentils with Escarolee
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Rating: 0
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Instructions
  1. Rinse and pick through lentils.
  2. Add lentils onion, 3 cloves crushed garlic, diced tomatoes, bouillon and bay leaf to crockpot with 2 tablespoons olive oil.
  3. Put crockpot on low for 7 hours.
  4. Saute escarole in a pan with 1 crushed garlic clove and remaining olive oil for aprox. 3-4 mins. Gently season with salt and pepper if desired.
  5. Put escarole in the crockpot, cover and cook on high for another hour or until done.
Recipe Notes

*This recipe was tested with Italian lentils which are smaller in size.
**If you use Chicken stock you will not need to use the bouillon.
***You can substitute spinach for escarole.

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