This recipe is so cheap and so basic it will please anyone's empty belly, great for the cold, wet winters (even dry ones), and smells so delectable while cooking. Feel free to adjust the seasoning to your own liking. Serve with corn bread.
Ingredients
- dry lentils: 1 pack (16 ounce pack)
- water: 6 cups (or as needed)
- bay leaf: 1 piece
- onion: 1 piece (chopped)
- bacon: 0.5 pack (chopped, 16 ounce pack, to taste)
- garlic powder:
Metric Conversion
Stages of cooking
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Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
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Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
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Cook on High until lentils are tender, about 5 hours.
