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Soups and Stews | |
| 1 cup dried lentils (yellow or green) 1 small yellow onion, sliced 3 whole cloves of garlic 5 ounces chorizo*, sliced in thin rounds 4 cups chicken broth � cup cooking sherry 1 bay leaf 1 teaspoon black pepper � cup flat-leaf parsley, chopped, for garnish | |
| Put the lentils, onions and garlic in the slow cooker. Slice the chorizo into thin rounds and add to the pot. Pour in the stock and sherry. Stir in the bay leaf and pepper. Cook on low for 5 hours (or high for 3). Slow cooker times may vary, mine is pretty steady. Spoon into a bowl and top with chopped parsley. | |
Unrated | |
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