Ingredients
- 2cups dried lentilsrinsed and drained
- 1 yellow oniondiced
- 2oz baby spinachabout 2 large handfuls
- 1/2 lb carrotspeeled and diced (4 carrots)
- 2ribs celerydiced (1 cup)
- 1can (15oz per can) diced tomatoesundrained
- 4cloves garlicminced
- 1tablespoon Italian seasoning
- 1teaspoon salt
- 1teaspoon pepper
- 64oz low sodium vegetable broth (not needed until day of cooking)8 cups
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Add all ingredients to your freezer bag except broth.
- Remove as much air as possible, seal, and freeze.
To Cook
- Thaw freezer bag overnight in refrigerator or in water in the morning.
- Add contents of freezer bag to your crockpot and add broth.
- Cook on “low” setting for 6-8 hours.
What kind of lentils do you use for this? Brown? French/green?
I used brown.
Were your lentils still hard after 8 hrs?
For The 2021 recipes , are they available as newer recipes or are they the ones that are already there such as meat free vegetarian
Oven freezer etc
Is it possible to cook this in the Instant Pot? If so, what are the cooking directions? Thanks 🙂