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Recipes for 6-Quart Stoneware
Spicy Lentil & Chickpea Soup With Chorizo Sausage
1 lb. (450 g) brown lentils, rinsed well and drained
2 14-ounce (400 g) cans diced tomatoes with juice
3 15-ounce (425 ml) cans chicken broth
1 large onion, peeled, chopped
4 garlic cloves, peeled, minced
3 carrots, peeled, sliced
6 sprigs fresh thyme
14-ounce (400 g) can chickpeas, rinsed and drained
12-ounces (350 g) Chorizo sausage, sliced
1/2 fresh lime, juiced
1/2 to 1-1/2 teaspoons (2.5-7.5 ml) ground cayenne
Salt and fresh ground pepper to taste
Fresh parsley, minced for garnish
Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic, and thyme sprigs in stoneware dish. Cook on LOW for 6 hours,
or HIGH for 4 hours until lentils are soft. Remove thyme sprigs. Add chickpeas, sausage, 1 can chicken broth, and ground cayenne.
Cook on LOW for 2 more hours, or on HIGH for 1 more hour. Just before serving, stir in lime juice and season to taste with salt and
freshly ground pepper. Serves 4-6.
Backyard BBQ Meatballs
80-ounce (2.25 kg) package frozen meatballs
2 medium onions, chopped
3/4 cup (175 ml) real bacon bits
1 18-ounce (500 ml) jar barbeque sauce
Shredded Monterey Jack cheese for serving
Combine chopped onion, barbeque sauce and bacon bits in stoneware dish. Add frozen meatballs to sauce and combine. Cook on
HIGH for 3 hours*. Top with shredded cheese if desired and serve. Serves 10-12.
*Only the High setting is recommended for this recipe.
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