14
RECIPES: SLOW COOKER
LENTIL SOUP
Servings: 8
Ingredients:
¼
lb. pancetta
8 oz. smoked sausage, cut into
bite-size pieces
1 cup chopped onion
2 large cloves garlic, chopped
6 cups vegetable broth or water
1 lb. dried lentils, sorted and rinsed
1 can (16 oz.) garbanzo beans,
rinsed and drained
1 can (14
½
oz.) diced tomatoes
1
½
cup chopped carrots
1 cup thickly sliced celery
1 tsp. dried thyme
1
½
tsp. salt
½
tsp. black pepper
½
cup chopped celery leaves
Directions:
Switch the Black+Decker Multicooker
On
with the cooking pot in place; turn
the function knob to
Sear
/
Sauté
and allow a 5 to 10 minutes for the cooking
pot to preheat. Add pancetta to the cooking pot and cook until golden on all
sides, stirring often.
Remove with slotted spoon and set aside. Add the onions and garlic to the
cooking pot and cook until onions are softened, stirring often. Add pancetta
and remaining ingredients, except celery leaves.
Cover with glass lid. Turn the function knob to the slow cook setting of
High
for 4 to 5 hours or the
Low
setting for 8 to 10 hours, until lentils are very
tender. Stir in celery leaves.
