and drain any excess liquid.
- Store the lentils in the refrigerator for
up to 1 week or in the freezer up to 3
months.
To make this dish in a 5-quart (4.74-L)
slow cooker, use 6 cups (1.15 kg) dried
brown lentils and 8 cups (1.90 L)
water. Cook on low for 3 hours. A
double recipe makes 14 cups (3.32 L).