SILVER FOODIE

Lentil Soup Crescenti Style

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September 28, 2015
Cuisine
Course
Serves 8
Equipment
Slow Cooker
Prep time
15m

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Lentil Soup Crescenti Style is a recipe from probably the first slow cooker cookbook, Crockery Cookery by Mable Hoffman, copyright 1975.  This cookbook made the New York Times Bestseller List as slow cookers secured their futures on the kitchen counters as a practical way working women could have the evening meal on the table after working all day.  A classic recipe with carrots, potatoes, lentils, tomatoes, zucchini and cabbage flavored with beef soup bones and marjoram.  


Ingredients

  • 1-2 Pound
    Beef Neck Bones or Beef Shanks
  • 3
    Carrots, chopped
  • 3
    Potatoes, peeled & chopped
  • 1 large
    Onion, chopped
  • 3
    Celery Stalks, chopped
  • 1 16-oz. can
    Diced Tomatoes with juice
  • 1/8 Teaspoon
    Marjoram
  • 5 Cups
    Water
  • 5
    Beef Bouillon Cubes, crumbled
  • 1/2 Pound
    Lentils
  • 1 Teaspoon
    Salt
  • 1/4 Teaspoon
    Black Pepper, ground
  • 2
    Zucchini, chopped
  • 1/2
    Head Cabbage, shredded

Instructions

  1. In slow cooker, combine beef with carrots, potatoes, onion, celery, tomatoes, marjoram, water, bouillon cubes, lentils, salt and pepper. Cover and cook on low for 9 - 10 hours or until lentils are tender.

  2. Remove beef bones from the slow cooker; cut off meat and return to cooker. Turn control to high. Add zucchini and cabbage. Cover pot and cook on high for 30-45 minutes or until vegetables are tender.

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