Thursday, March 30, 2006
For dinner I made lentil soup (aka vegetable and ham soup to my theoretically-non-lentil-eating offspring). The following was tossed into the slow cooker at 11:30 am (small picture): a packet of brown lentils, 3 onions, 3 carrots, 4 cloves of garlic, half a bottle of passata (pureed tomatoes), a stock cube, a ham bone, and water. For the first 3 hours it was on high, then I added more water and cooked on low until it was served at 5:30 pm with toast and a Greek salad. Kids did not identify lentils. Success. (BTW: If I had started the lentils earlier in the day I would have cooked at low all day long).
at 6:31 pm