South Florida’s version of “winter” has arrived, which means cooler evenings, and the perfect chance to break out the Crock-pot! I am a HUGE fan of any and all type of legumes, especially lentils! I often serve Crock-pot meals while “underway” (aka while out at sea) because you can prep everything in advance (even days in advance), throw ingredients in the pot, set-it/forget it… then, when the seas are rough or the crew are working in shifts with crazy sleep schedules, we set the crock safely in the Galley Sink= hot meal ready when ya want it, without the mess.
Ingredients:
- Pork Shoulder Bone
- 2 x 12 oz. Bags Dry Lentils
- 18oz. Can Whole Peeled Tomatoes
- 2 Tbsp Beef Better-than-Bouillion
- 2 Liters Hot Water
To Chop:
- 1/2 Yellow Onion
- 6 Celery Stalks
- 1 Bell Pepper
- 6 Large Carrots
- 1 Garlic Clove, Roasted
- 1 Large Russet Potato
To Flavor:
- 2 Tbsp. Tomato Paste
- Basil
- Rosemary
- Crushed Red Pepper Flakes
- Colgin Liquid Smoke
- Garlic Powder
- Cumin
- Salt and Pepper
Directions:
Sauté: Onion, celery, pepper, carrots, and garlic.
Add Seasonings and Transfer to Crock Pot
To Crock Pot, Add: Pork Bone, Lentils, Canned Tomatoes, Hot Water, Potatoes, and Bouillon
Simmer Covered on High 3-4 Hours, Stirring Occasionally Until Potatoes are Soft…
CAUTION: This will make a Full Crock!
Leftovers Freeze well!
Lentils Health Benefits:
Soluble Fiber = Clean Arteries to Lower Cholesterol, Low Fat Absorption, Stabilize Glucose Levels
Insoluble Fiber= Aids in Digestion
Iron= Energy, Focus, Essential to Hemoglobin
Protein= Muscle Growth, Repair Tissues, Makes Hormones and Enzymes
Fat Free!
