{"id":1513,"date":"2010-03-15T10:42:27","date_gmt":"2010-03-15T14:42:27","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1513"},"modified":"2010-03-15T13:09:31","modified_gmt":"2010-03-15T17:09:31","slug":"lentils-garlic-rosemary","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/lentils-garlic-rosemary\/","title":{"rendered":"Lentils with Garlic and Rosemary"},"content":{"rendered":"

This crock-pot dish only takes about 6 hours to slow cook at medium heat setting and is wonderful for any time of year. This recipe is adapted from the Six O\u2019clock Solutions Weight Watchers magazine cookbook, and found on page 30 of the \u201cMake Ahead\u201d section. While the original recipe called for adding the pepper with all the ingredients, I opted to leave it out until the end of cooking. In addition, you will notice that there is no salt in this recipe. The ham adds enough salt so there is no need to add any additional amount to the recipe. \u00a0Sorry, I never did get any photos of this one.<\/p>\n

Yield: 12, 1-cup servings<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
7<\/td>\nCups<\/td>\nChicken stock<\/td>\n<\/tr>\n
3<\/td>\nCups<\/td>\nOnion, large diced<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nLean ham, diced \u00bc inch<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nCarrots, sliced \u00bc inch<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nFresh rosemary leaves, chopped<\/td>\n<\/tr>\n
2<\/td>\nTsp<\/td>\nFresh sage leaves, minced<\/td>\n<\/tr>\n
1<\/td>\nLb<\/td>\nLentils<\/td>\n<\/tr>\n
4<\/td>\nCloves<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
1<\/td>\nEach<\/td>\nBay leaf<\/td>\n<\/tr>\n
To taste<\/td>\nPepper<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nFresh parsley, chopped<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nCombine the chicken stock, onions, ham, carrots, rosemary, sage, lentils, garlic and bay leaf in the electric crock-pot slow cooker. Turn heat setting to medium and cover with the lid. Allow to cook for about 6 hours, or until lentils are tender.<\/td>\n<\/tr>\n
2.<\/td>\nDiscard the bay leaf and season to taste with the pepper, then garnish with the parsley.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

While the original recipe called for adding the pepper with all the ingredients, I opted to leave it out until the end of cooking. In addition, you will notice that there is no salt in this recipe. The ham adds enough salt so there is no need to add any additional amount to the recipe. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[54,11,363,158],"tags":[289,344,1111,2049,418,2085],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t