Slow-Cooker Lentil Soup

We are technically coming out of soup season, since it is *finally* getting warm out; but as far as I’m concerned, soup is for any time! Plus, since this is made in the slow-cooker, you don’t have to worry about adding extra heat from the oven. 🙂

Recipe: Slow-Cooker Lentil Soup

Ingredients:

  • 1 lb package lentils
  • 8 cups water (or vegetable broth)
  • 1 10oz can diced tomatoes, with juice
  • 1 onion, diced
  • 2 carrots, chopped
  • 1 celery stalk, sliced
  • ½ large green pepper, chopped
  • 2 gloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Directions:

1. Examine, sort and rinse lentils. (No need to soak overnight.)
2. Put all ingredients in slow-cooker and stir well.
3. Cover and cook on low for 8-10 hours.
4. Remove bay leaf before serving.

Quick Notes:

  • For a meaty version, add 1 lb of sliced smoked sausage.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Egg Balls

Peas and Macaroni

Corn Pone

 

Simple Slow-Cooker Handbook

simple slow cooker

Simply Scrumptious Slow-Cooker Recipes is a collection of dishes that are so easy to prepare and yet are quite delicious!

Here is a rundown of the Table of Contents:

Introduction …………………………………………………………………………………………….. 3
Benefits of using a slow-cooker ………………………………………………………………….. 5
How to Choose a Slow-cooker ……………………………………………………………………. 6
Time Saving and Other Tips ……………………………………………………………………….. 8
Apricot Pork Loin ……………………………………………………………………………………. 11
Beef and Barley Soup ………………………………………………………………………………. 12
Beef Stew ………………………………………………………………………………………………. 13
Chicken Cacciatore ………………………………………………………………………………….. 14
Chicken Noodle Soup ………………………………………………………………………………. 15
Chili ………………………………………………………………………………………………………. 16
Ham and Cabbage …………………………………………………………………………………… 17
Lentil Soup (Vegetarian)…………………………………………………………………………… 18
Moist Crock-Pot Chicken ………………………………………………………………………….. 19
Red Bean Soup ……………………………………………………………………………………….. 20
Split Pea Soup (Vegetarian) ………………………………………………………………………. 21
White Bean Soup ……………………………………………………………………………………. 22
About Carol ……………………………………………………………………………………………. 23
About this eBook and Disclaimers ……………………………………………………………… 24

Every recipe has been a hit with my family and I am sure it will be a hit with yours! To get your FREE copy, just click here: Simply Scrumptous Slow-Cooker Recipes No opt-in required!

Slow-Cooker Ham and Cabbage Recipe

This simple and tasty recipe is one of our favorites. For St. Patrick’s day (or any time) you can easily substitute corned beef for the ham. (This is another one of the recipes in my slow-cooker cook book.)

Ham and Cabbage

Ingredients:

1 medium-size cabbage cut into large chunks
2-3 carrots, sliced
1 onion, sliced
2-3 potatoes, cut into large cubes
2 bay leaves
4 lb smoked ham
½ cup water
½ cup brown sugar
1 teaspoon dry mustard

Directions:

1. Place vegetables and bay leaves in bottom of slow-cooker.
2. Place ham on top and pour water over it.
3. Sprinkle the brown sugar and then dry mustard over ham.
4. Cover. Cook on low 8-10 hours.
5. Remove bay leaves and pour juices over ham and vegetables before serving.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

The Perfect Roast

Deviled Eggs

Dump Cake

 

My First Giveaway!

I’m very excited! I just finished my first eBook: “Simply Scrumptious Slow-Cooker Recipes.”  It is a project that I’ve been wanting to tackle awhile now.

I use my slow-cooker regularly – about once a week. I know there are a lot of people who have a slow-cooker tucked in the back of their closet or cabinet somewhere waiting to be used. With this eBook, I hope to inspire you to dust off that slow-cooker and start using it!

In this 22 page eBook you’ll find:

  • Tasty, easy to put together recipes
  • Benefits of using a slow-cooker
  • Advice on how to choose a slow-cooker
  • Two pages of time-saving and other tips

The eBook will be regularly priced at $9.95, but in celebration of the ebook’s launch, I am giving away FIVE (5) copies of the eBook FR*EE! To participate, all you have to do is leave a comment on this post with your name and email address. I’ll pick a winner Thursday around 2pm and then post the winners soon after. (You will NOT be signed up for giving your email address. I just need it so that I can let you know that you’ve won!)

Since there can only be 5 winners, everyone else will get a 20% discount on the regular price for a limited time. The code for the discount will be given out when I announce the winners.

( To get an idea of what kind of recipes you’ll find, take a peek at my Slow-Cooker Chili Recipe, which is one of the recipes included in the eBook. You can learn more and read a snippet of the introduction by going here.)

Slow-Cooker Chili

This recipe is a family favorite and one of the recipes included in my new upcoming eBook (“Simply Scrumptious Slow-Cooker Recipes”). I usually serve this with cornbread and sometimes over rice.

Recipe: Slow-Cooker Chili

Ingredients:

  • 2 lbs ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 celery stalks, chopped
  • 1 cup water
  • 1 can chili beans (undrained)
  • 1 can pinto beans (undrained)
  • 2 cans diced tomatoes (with juice)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon each thyme and salt
  • ½ teaspoon each cumin and oregano
  • ¼ teaspoon each dry mustard and black pepper

Instructions:

  1. Sauté ground beef, onion and green pepper in skillet until meat is browned. Drain off grease.
  2. Pour meat into slow-cooker and add remaining ingredients.
  3. Stir well to combine.
  4. Cover. Cook on low 8 hours.
  5. Stir before serving over rice or with cornbread.

Quick Notes:

  • Add your favorite toppings such as sour cream, cheddar cheese or chopped green onion over each bowl of cooked chili.

Other recipes you may enjoy: