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Slow Cooker Lentils

User Rating 4 Star Rating (1 Review)


Slow Cooker Lentils
Lentils with cheese and tomatoes and carrots and peppers and celery. This lentils recipe is made in the crockpot.


  • 1 pound lentils, rinsed and picked over
  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 2 cups canned tomatoes, chopped, with liquid
  • 2 1/2 cups chicken or vegetable broth
  • 2 large carrots, sliced
  • 1/2 cup sliced celery
  • 1 bell pepper, chopped
  • 2 tablespoons fresh chopped parsley
  • 1 dried bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground marjoram
  • 1/8 teaspoon leaf sage, crumbled
  • 1/8 teaspoon dried leaf thyme
  • 8 ounces shredded Cheddar cheese


Place all ingredients, except the cheese, in the slow cooker and cook on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are tender. Stir in the cheese until it is melted. Serve hot, topped with more cheese, if desired.
Serves 8 to 10.
WW Points per serving: 1
Lentil recipe shared by Helen D.

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User Reviews

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 4 out of 5
Great, but need to cook lentils longer, Member sylandi

The lentils need to cook at least 3 hours on high, and need at least a cup more liquid than called for. I also sauteed the vegetables first, though that may not be necessary. Used a lot more spice than called for - about 1/2 tsp of each, and oregano instead of sage since I didn't have the latter. Served on top of rice pilaf with sour cream/plain yogurt (depending on the family member) - very satisfying.

20 out of 20 people found this helpful.

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