Meatless Monday: Slow Cooker Lentils, Veggies and Rice 2

I will be honest with you, when I saw the bag of lentils in my share I totally had no idea what to do with them. I have never cooked lentils.  I’m pretty sure if you are a CSAer you know this feeling:  hmmm, I have no idea what that is or what to do with it.  I think this is a really fun part of being in a CSA, never knowing what may pop up in your share box,  then transforming that into something delicious and putting it on the table for dinner.  So, lentils…hmmm.  Onto the internet I went to discover what they are all about.  Most of the recipes I looked at had lentils paired with rice, so who am I to argue with that.  Take a look at what I did for dinner on this snowy Meatless Monday: 


I sprayed my crockpot with non stick spray and put in white rice, black rice and green lentils (it looked so pretty!).

imageNext came the veggies.  I put in my final Springdell turnip from last week and 4 carrots, all peeled and cut up.


From there in went the herb and spices.  Mined garlic, soy sauce, celery seed, onion powder, and olive oil.


Finally, I added stock for the rice and lentils to gain more flavor.  Since it is another snow day for my boys I could simply set the crock pot on low for 6 hours and continue on with our snow day.  The beauty of the slow cooker.  This is what I had when I lifted the cover.


Again being honest here, not the most delicious looking dish but the smell was really good.  I decided to brighten it up a bit and add a textural difference by serving it on a bed of spinach and some chopped cucumber.  Much more appealing.  The only other change I made was to put some of the goat cheese crumbles on top, which my husband says really helped the dish come together.


So that is my first run with lentils, I have to say it was pretty successful.  Enjoy!


Slow cooker Lentils, Rice and Veggies
Write a review
  1. 1 cup white rice
  2. 1/2 cup black rice
  3. 1/2 cup green lentils
  4. 4 carrots, peeled and cut
  5. 1 turnip, peeled and cut
  6. 5 cups of chicken broth
  7. 1/2 teaspoon celery seeds
  8. 1 teaspoon onion powder
  9. 2 Tablespoons of soy sauce
  10. 2 Tablespoons olive oil
  1. Spray slow cooker with non stick spray
  2. Combine all the ingredients and stir well
  3. Set the slow cooker on low and cook 6 1/2 to 7 1/2 hours
  4. Don't let it sit and become mushy, serve immediately

About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

Leave a comment

Your email address will not be published. Required fields are marked *

2 thoughts on “Meatless Monday: Slow Cooker Lentils, Veggies and Rice

  • Ann Burbank

    I love lentils AND I love quinoa. I found this great lentil and quinoa soup online on thesimpleveganista site that I would recommend.

    • Jess

      Wonderful, Ann and thanks for sharing! Looks tasty!

      We are hoping this will become a place where people feel free to share links to other recipes. That way, if one visits the Springdell Show and Tell and searches for lentils, for example, they will see the featured recipe. If the featured recipe doesn’t sound appealing, there will be some options listed in the comments! Keep the ideas coming, we love it!