Wednesday morning I used the crockpot to make the lentil stew recipe I've been making for years on the stove. I felt smug all day knowing that dinner was already made, and after simmering away for eight hours, the stew had that delicious second-day-flavor-melding goodness that makes soupy leftovers so wonderful.
Why the Cholula? It's my topping of choice for this recipe. I might just make the stew as an excuse to go crazy with the hot sauce.
Want to make some Cholula Vehicle Lentil Stew? Here's the recipe, from Woman's Day's February 16, 1999 issue:
1.5 cups dried lentils
3 cups water (I sub veggie broth when I have it in the house)
3 cups (ish) of 1" cubed butternut squash (I use frozen when I'm feeling lazy)
2 cups marinara sauce (your own if you have it on hand, or jarred if you don't mind it)
8 oz. green beans trimmed and cut in half
1 medium red bell pepper cut in 1" chunks
1 large potato cut in 1" chunks
3/4 cup onion, chopped (I mince half an onion and don't measure)
1 tsp garlic, minced (I don't measure; I just add a few minced cloves)
1 Tbsp olive oil
1. Mix lentils and water in crockpot. In a large bowl, mix remaining ingredients except olive oil, and place on lentils.
2. Cover and cook on low 8-10 hours or until veggies and lentils are tender. Stir in the oil.
My addition: slather with Cholula.
I debated posting the recipe and finally eased my mind by researching copyright protection for recipes.
If it is snowy where you are, try this out. It really sticks to your ribs! I'd love to hear what you think if you make it!