I admit that this is not the prettiest dish. It wasn't a joy to photograph, let me tell you. But what it lacked in aesthetics it more than made up for in flavour!
It's also so seriously easy to make, largely because of my little friend, the slow cooker. You could also do this in a pot and it would still be really easy and probably just as tasty, too! But these days I just have so much going on that by the time I get home around 6 the thought of *starting* dinner makes me want to eat cookies. So my slow cooker is my friend right now. What strategies do you all use to cope with busy days and hot dinners?
This dish could be vegetarian really easily; I used beef stock because it added a depth of flavour and a richness, but vegetable stock would make this a perfect, hearty vegetarian meal.
You need (Serves 4):
3 quart slow cooker
1 tbs olive oil
1 cup French/Puy lentils, rinsed and picked over*
2 large carrots, cut in coins
3 medium potatoes, in large dice
1 medium onion, diced
2 cloves of garlic, minced
1 sprig of rosemary
1 bay leaf
4 cups beef stock or veggie stock
salt and pepper to taste
To make this in the slow cooker, put all the ingredients in the slow cooker and turn to low. Cook 8-10 hours. Done!
To make this on the stove, heat the oil in a large pot and saute the onions and the garlic until translucent. Add the rest of the ingredients and simmer until the lentils are cooked and the potatoes are soft. Done!
*Because of the long cooking time, Puy or French lentils are important because they hold their shape better than regular brown lentils, but if you don't mind mush then sub other lentils if you like.