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. Although, 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.I’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.In 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 .I 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.Don’t miss any recipes or tips by Subscribing for FREE email notifications below.
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