This crock pot recipe comes from Jean Beecher, who writes: "I got this recipe off the Internet, and I love it. I often cut the lentil measurement in half and make it into a soup. This is a quickly prepared, hearty vegetarian stew (or soup using half the lentils) that satisfies as a complete meal with an 'I want more!' quality. This is also my 'Chicken Soup,' with added water, consumed at the lightest tickle. The only down side of this recipe is that I can't stop eating it."
2 large onions, chopped
2 large carrots, sliced round
4 garlic cloves
1 package of lentils (16 oz.)
2 tablespoons extra virgin olive oil
1 teaspoon each of marjoram and thyme
1 teaspoon Celtic sea salt or to taste
1/4 cup red grape juice
Saute onions and carrots in a large fry pan or wok with olive oil until onions are translucent (not brown). I like to leave the vegetables just a little bit crunchy. In the meantime, peel and cut garlic cloves in quarters to release flavor. Let garlic saute with the onions and carrot mixture for about 2 minutes, then add about a teaspoon each of thyme, marjoram, and salt, and let cook another 2 minutes. Mix in the lentils and let them warm. Scoop the whole mixture into a crock pot and cover with water up to about 4 inches from top of crock pot. Cover and cook on high until lentils are done. Stir in grape juice and let simmer for about 15 more minutes.