Lentil Soup

4 cups chicken broth
1 cup water
¼ dry red wine (optional)
1 c. lentils (sort through and rinse)
1 lb. can tomatoes, chopped
1 bay leaf
½ t. each basil and thyme
¼ t. fennel seed, crushed
1 carrot, sliced
1 onion, chopped
1 celery stalk, sliced
1 garlic clove, minced

Combine all ingredients in a large saucepan and bring to a boil over high heat. Reduce heat and cook covered for 20 to 25 minutes, or until lentils are just tender.

This recipe has just 90 calories per serving and no fat. 6 grams of protein, 15 carbs, 8 grams fiber

Lentil Salad

1 cup lentils (sort through and rinse)
¼ c. low fat vinaigrette dressing (or your favorite non-creamy dressing)
½ c. chopped green onion
1 large tomato, chopped

Cook the lentils for 20-30 minutes in just enough water to cover. Cook until tender. Drain and cool the lentils. Toss with the rest of the ingredients.

Barbeque Lentils

(adapted from the USA Dry Pea and Lentil Council)
1 c. lentils, rinsed
2½ c. water
¼ c. molasses
1 T. brown sugar
½ T. vinegar
¼ c. ketchup
½ T. dry mustard (I just use Dijon mustard from the jar)
½ T. Worchestershire sauce
8 ounces tomato sauce
1 T. minced onions
1/8 t. Liquid Barbeque Smoke, optional

Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but whole. Add remaining ingredients to the cooked lentils and bake at 350 for 45 minutes.

Dietician's Advice

Check out Leah McGrath's Web Site

Carol’s Favorite Slow-Cooker Cookbooks

Fix-It and Forget It Lightly: Healthy Low-Fat Recipes for Your Slow Cooker
By Phyllis Pellman Good

Cooking Light Slow Cooker
By Terri Laschober

Betty Crocker’s Slow Cooker Cookbook
By Betty Crocker Editors

Not-Your-Mother’s Slow Cooker Cookbook
By Beth Hensperger and Julie Kaufmann

Great Web Sites For Easy Recipes

Homecooking.about.com

Justslowcooking.com

Epicurious.com

Allrecipes.com

101cookbooks.com