• 1 c. lentils (dried, mix of red brown green and yellow)
  • 28 oz. diced tomatoes
  • 8 oz. lean ground beef (browned)
  • 3 oz. celery (thinly sliced 3 stalks)
  • 3 oz. baby carrots (thinly slieced good sized handful)
  • 1/2 diced onion
  • 2 garlic cloves (minced)
  • 3 c. water
  • 3 tsps. beef bouillon
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1-1/2bay leaf

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  1. Brown ground beef.
  2. Combine all ingredients in 4-5qt slow cooker.
  3. Cook on Low for at least 12 hours or High for 6 hours.  I do a combination of High/Low, when I make this recipe I cook on High for 5 hours and Low for 4 hours.
  4. Remove the bay leaves before serving.

Note: when I save the leftovers, I add another cup of water to prevent it from becoming too thick.  It makes yummy leftovers!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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