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.)
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