Rustic braised lentils with eggplant from The Complete Slow Cooker: From Appetizers to Desserts--400 Must-Have Recipes That Cook While You Play (or Work) (page 249) by America's Test Kitchen

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Notes about this recipe

  • Churchim808 on February 01, 2024

    This wasn’t terrible. I soaked the lentils overnight but it still took five hours on high and my lentils weren’t that old. There is very little fat in this dish and a ton of fiber which will always result in it tasting under seasoned. I added an extra couple tablespoons of olive oil to the eggplant while roasting it. I also peeled one of the eggplants before chopping it so it would have quite so much but still keeping things rustic. Overall, I would not make this again, I don’t know what ATK were thinking.

  • Aggie92 on January 26, 2024

    This is pretty good once it is properly seasoned, it needed more salt, and an additional tablespoon of red wine vinegar. My lentils were a little old so the 3-4 hours on Low resulted in half-cooked lentils. So I bumped it up to High for 2 hours and finally had cooked lentils. I only had one eggplant so I bulked out the recipe with a pound of cremini mushrooms that I quartered.

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