Recipe by Chandra M
I really like the green French lentils in this. I find they hold their shape better and have a slightly peppery flavor. If you use brown lentils, you can decrease the cooking time by about one hour. For the ham, leftovers, thick sliced from the deli, or prepackaged ham steaks work fine. I serve with steamed rice and a green veggie or salad. I adapted this from Not Your Mother's Slow Cooker Cookbook (who adapted it from Cooking Light).
Top Review by kellychris
We really liked this! Very flavorful beans. I didn't realize it would make so much and made the whole recipe. It filled my 7 quart crockpot to the top!! Next time, I will 1/2 the recipe. We ate this over rice. Made for BB Tag,2011.
- 2 medium onions, chopped
- 2 cups cooked ham, diced
- 2 cups carrots or 2 cups parsnips, diced
- 1 cup celery, chopped
- 2 garlic cloves, chopped
- 1 teaspoon dried rosemary, crushed
- 3⁄4 teaspoon rubbed sage
- 1⁄2 teaspoon fresh ground black pepper
- 1 bay leaf
- 1 lb dried green French lentils (about 2 1/3 cup)
- 4 cups free range organic low sodium chicken broth
- 3 cups water (or enough to cover everything 2-3-inch)
Directions See How It's Made
- Combine all ingredients in a slow cooker except the ham.
- Cook covered on high for 3 hours.
- Add the ham and cook for an additional 1-2 hours or until the lentils are done.
- Discard the bay leaf and serve.
- Note: You may add the ham at the beginning of cooking, but I find it tends to dry out slightly.