the first lentil-cooking has been accomplished, but you could follow the
recipe straight on the stove and do just fine.
2c dried lentils
2 (or 1) 15oz cans kidney beans, undrained
2 medium onions, finely chopped
1 green pepper, finely chopped
1 celery stalk, finely chopped,
8 cloves garlic, minced (don't be shy, it's good!)
2 14 1/2 oz cans stewed tomatoes, undrained
1 15 oz can tomato sauce
1 6 oz can tomato paste
1/4 c green chili salsa
1 jalapeno chili, finely chopped
1/2 c chili powder
1 4 oz can diced green chillies, undrained
In Dutch oven, cover lentils with water and bring to boil.
Reduce head and simmer 40 minutes or until most of water has
been absorbed. Add remaining ingredients, stirring after each
addition. Simmer 2 1/2 to 3 hours, stirring frequently.
(Here, we set the slow cooker on 3 1/2 out of 5, and cook
for about 6 hours). Season to taste with salt and
pepper, if desired. Makes 6 to 8 servings. Good with rice
or heavy bread!