Greek Style Lentils Cooked In The Slow Cooker
Last Monday was Clean Monday, which in Greece is the start of Lent, which is traditionally a time when many Greeks give up meat. From now until Easter it’s vegetables all the way (not for us, I’d be lynched for even making such a suggestion).
If you’ve spent time in Greece you may be aware that beans and lentils are a staple in the kitchen. I always have a selection of dried beans in the cupboard. A meal full of beans makes a satisfying and filling winter dish.
Tweet ThisThis recipe is for Greek style lentils (fakes) cooked in the slow cooker. Lentils cook perfectly in the slow cooker and there is no need for presoaking.
Not only is this recipe quick to prepare. Any leftovers will freeze nicely too.
My food photography needs a little work, but it’s the taste that counts. Right?
Serves 4 large servings
This Greek style lentil (fakes) recipe is quick to prepare and cooks nicely in the slow cooker.
15 minPrep Time
Save RecipeIngredients
- 350gr brown lentils
- 2 onions (diced)
- 4 carrots (sliced)
- 6 cloves garlic (chopped)
- 6 medium sized fresh tomatoes (chopped) or a tin of chopped tomatoes
- Small tin of tomato puree
- Handful of fresh parsley (chopped)
- 1 1/2 litres chicken or vegetable stock (hot or cold)
- A good glug of vinegar (optional)
- Olive oil (for serving)
- Salt & black pepper to taste
Instructions
- If you are using cold stock do not preheat your slow cooker, if using hot stock, preheat the slow cooker. If you don't there is a risk of cracking the insert if it's ceramic.
- Layer the ingredients into the slow cooker.
- Carrots, lentils, onions, garlic, tomatoes and parsley.
- Add a grinding of black pepper.
- Mix the puree into the stock and pour into the slow cooker.
- If using hot stock leave to cook on high for 4-6 hours or low on 6-8 (depending on the heat of your slow cooker).
- If using cold stock add one and a half to two hours to the cooking times.
- Once cooked add a good glug of vinegar to taste (the Greeks add vinegar, but if you prefer not to use it, that's fine too).
- Add salt and pepper to taste.
- Serve with a drizzle of olive oil and nice crusty bread.
Notes
The beauty of this dish is it won't spoil if left to cook for too long. It is worth doubling the recipe as it does freeze well.
Are you a fan of lentils? Have you tried Greek style lentils before?
© 2018, Debbie. All rights reserved.
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