on making this dish without a slow
cooker.)
- Rinse the beans in a colander with
cold water to stop the cooking process
and drain any excess liquid. - Store the lentils in the refrigerator for
up to 1 week and 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
green lentils and 8 cups (1.90 L) water.
Cook on low for 2½ hours. A double
recipe makes 14 cups (3.32 L).