Lentils are a great way to stretch a meal budget. For us, usually a one pound package, cooked and prepared, will last us for at least two meals (if we heat up the leftovers). Lentils are a small legume, but pack a big punch nutritionally. They have lots of fiber and iron, and they are very filling. A one pound bag of lentils usually costs anywhere from $1.00-$1.50 around here. Plus, by cooking in the crockpot, it saves money because it uses less energy than cooking on the stove or in the oven.
As for this recipe, it went over well in my house. Lentils usually have mixed reviews around here. My husband really doesn't like them that much, but will eat them when I make them from time to time. Well, he actually liked the lentils last night when I used this recipe. So did everyone else. We will be using this recipe again, and thought I would share it with you. It is different than most lentils recipes. It sort of reminded me of macaroni and cheese, only with lentils instead of noodles. Very yummy!
1 pound lentils
2 cups chopped onion
2 cans diced tomatoes, with liquid
2 1/2 cups chicken broth
3 bell peppers, chopped
1 bay leaf
1/2 tsp salt
1/8 tsp ground marjoram
1/8 tsp ground sage
8 oz shredded cheddar cheese
Combine all ingredients, except cheese, in crockpot. Cook on high for around 3 -4 hours. Stir in cheese until melted. Serve topped with additional cheese, if desired.
I adapted this recipe from http://southernfood.about.com/od/beansandblackeyedpeas/r/bl118c20.htm .