Lentil Soup - Black & Decker SL5470C Use And Care Book Manual

RECIPES

LENTIL SOUP

¼ lb. pancetta
8 oz. smoked sausage, cut into bite-size pieces
1 cup chopped onion
2 large cloves garlic, chopped
6 cups vegetable broth or water
1 lb. dried lentils, sorted and rinsed
1 can (16 oz.) garbanzo beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes
1 ½ cup chopped carrots
1 cup thickly sliced celery
1 tsp. dried thyme
1 ½ tsp. salt
½ tsp. black pepper
½ cup chopped celery leaves
In a skillet, cook pancetta over medium heat until golden on all sides, stirring
often. Remove with slotted spoon and set aside. Add onion and garlic to skillet
and cook until onion is softened. Spoon the mixture into the Black & Decker
Slow Cooker stoneware liner. Add pancetta and remaining ingredients, except
celery leaves.
Cover and cook on HIgH for 4 to 5 hours or on loW setting for 8 to 10 hours,
until lentils are very tender. Stir in celery leaves.
Makes about 8 servings.
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VEGETABLE LASAGNA
12 lasagna noodles
2 cups ricotta cheese
1 lb. mozzarella cheese, shredded
¼ cup chopped Italian parsley
¾ cup shredded Parmesan cheese
1 egg
½ lb. mushrooms, sliced
2 tbsp. olive oil
2 cups sliced squash, yellow and/or zucchini
1 bunch green onions, sliced
2 large cloves garlic, minced
2 tbsp. chopped fresh basil
1 jar (16 oz.) marinara sauce
Cook lasagna noodles according to package directions in boiling salted
water.
Meanwhile, in medium bowl, combine ricotta, ½ cup shredded mozzarella
cheese parsley, ¼ cup shredded Parmesan cheese and egg; blend well.
Set aside.
In a skillet, sauté mushrooms in olive oil. Add squash, green onions, garlic
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and basil and cook, stirring frequently, until vegetables are just softened.
To assemble lasagna, spread 1 cup marinara sauce in bottom of the Black &
Decker Slow Cooker stoneware liner. Arrange 3 lasagna noodles on sauce;
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top with ½ each ricotta mixture, vegetable mixture, remaining mozzarella
and Parmesan cheese. Top with ½ cup marinara sauce. Repeat layering
2 times. Top with remaining sauce and cheeses.
Cover and cook on loW for 4 hours.
Makes about 12 servings.
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