Pick through the lentils to remove any rocks or sticks. Wash lentils until the water runs clear.
Soak the lentils overnight in enough water to cover an inch over the lentils.
The next day, drain the water from the lentils and rinse them once with fresh water. Drain the water and place the lentils in the cooking pot along with 9 cups of water.
Peel the carrots, and cut them into ½ inch pieces.
Cut the zucchini into 1 inch pieces.
Remove the ribs from the Swiss chard, and cut the leaves into 1 inch pieces.
Add the carrots, zucchini, Swiss chard, oil, salt, and herbs to the cooking pot. Stir to mix.
Place the lid on the cooking pot. Cook on low for 9 hours.
Recipe Notes
Notes:
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning.