Lentejas estofadas en olla de cocción lenta Crockpot 
Stewed Lentils in a Crockpot Slow Cooker
I've been experimenting with the slow cooker and trying different traditional dishes to see if, as they say, these types of pots and long-duration cooking make them taste better. I can confirm that cooking at low temperatures preserves the quality of the ingredients better and, by needing less water and salt, it concentrates the flavors much more. This time, I tried cooking on high for 4 hours, and they turned out delicious. The main difference when cooking on high is that it reaches 212°F (100°C) faster, which shortens the cooking time. Otherwise, the result is delicious. Have a great day!
Stewed Lentils in a Crockpot Slow Cooker
I've been experimenting with the slow cooker and trying different traditional dishes to see if, as they say, these types of pots and long-duration cooking make them taste better. I can confirm that cooking at low temperatures preserves the quality of the ingredients better and, by needing less water and salt, it concentrates the flavors much more. This time, I tried cooking on high for 4 hours, and they turned out delicious. The main difference when cooking on high is that it reaches 212°F (100°C) faster, which shortens the cooking time. Otherwise, the result is delicious. Have a great day!
Cooking Instructions
- 1
In a skillet, sauté the onion and brown the chistorra sausage. Then add the grated tomato and cook. Next, add the carrots, head of garlic, and chopped potatoes. Stir well and add the lentils (this type does NOT need soaking).
- 2
Cover with water, but very little. These pots hardly evaporate during cooking. Season with salt and pepper, and add the paprika and bay leaf.
- 3
Pour it into your slow cooker and set it on high for 4 hours. Then check the doneness of the lentils and adjust the salt if necessary. If you see it consumes a lot of water during cooking, add a little more, but make sure it's hot to not break the cooking process, and it's ready to eat.
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