Categories: Lentils, Main Dish, Slow Cooker, Soup

Ingredients

• 1 lb brown lentils , rinsed and picked over
• 1 large onion , chopped
• 1 large celery rib , with leaves chopped
• 2 large tomatoes , peeled, seeded, and chopped (or 1 c. chopped canned tomatoes)
• 2 medium zucchini , chopped (or yellow squash or pattypan squash)
• 6 cups water
• 1 cup ditalini (or tubetti or elbows)
• freshly grated pecorino romano cheese

Directions

1. In a large slow cooker, combine lentils, vegetables, and water.

2. 2

3. Cover and cook on LOW for 7 hours.

4. 3

5. Add in pasta and salt and pepper to taste.

6. 4

7. Cook on HIGH for 30 minutes, or until the pasta is tender.

8. 5

9. Serve hot, sprinkled with the cheese.

Email to a friend | Print this recipe | Back