Chilean lentils in slow cooker

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, chilean lentils in slow cooker. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chilean lentils in slow cooker is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chilean lentils in slow cooker is something which I’ve loved my entire life.

Chop the onion, bell pepper, carrot and garlic in small cubes. Strain the lentils and save the water for watering plants (do not use it for cooking). Add the vegetables and lentils to the slow cooker. Season with salt, pepper, rosemary and oregano to taste.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chilean lentils in slow cooker using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chilean lentils in slow cooker:
  1. Take 1 cup uncooked lentils
  2. Take 1⁄2 onion
  3. Make ready 1 pepper bell (any colour, or all)
  4. Make ready 1 carrot
  5. Get 1 garlic clove
  6. Take 1 tbp oil
  7. Get 1 cup vegetable broth
  8. Take 4 tbp uncooked white rice
  9. Take Rosemary
  10. Get Oregano

Time depends on your individual slow cooker, as not all cook at the same temperature. Stir in the cheese until it is melted. Serve hot, topped with more cheese if desired. Spoon into medium serving bowl; set aside.

Steps to make Chilean lentils in slow cooker:
  1. Soak your lentils in water for 6 to 8 hours, leaving about 2 centimeters of water (or more) above the lentils
  2. Chop the onion, bell pepper, carrot and garlic in small cubes
  3. Strain the lentils and save the water for watering plants (do not use it for cooking)
  4. In a pan, add oil and heat for a few seconds, then add the vegetables and sauté them until everything is soft and fragant
  5. Add the vegetables and lentils to the slow cooker. Then add the broth and 2 and a half cups of water.
  6. Season with salt, pepper, rosemary and oregano to taste.
  7. Stir to mix all ingredients evenly, then set to cook in high temperature for 4 hours, or cook in low for 6 hours.
  8. When there is about 20 minutes of cooking left, add the rice and stir to mix. You may replace rice for one chopped and peeled potato.
  9. When cooked, serve immediately.
  10. OPTIONAL: when served, you can add chopped fried sausages, fried or hard boiled eggs on top

Serve hot, topped with more cheese if desired. Spoon into medium serving bowl; set aside. The lentils should be very tender. Place the lentils, celery, carrots and onion in the slow cooker. Pour in the stock, add the cascabel chile and chipotle chile powder.

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