Lentils are something that I need to try to incorporate more into my diet. I actually have a boatload of red lentils in my cupboard. I just never really know what to do with them. What does any good domestic person do when they have questions about food or DIY stuff? Yep, that’s right, I went to Pinterest! I think I need to try buying some green lentils.
As you all know, I love soup! I think it’s phenomenal especially when the weather gets nasty. It’s easy. It’s healthy. It’s filling. This soup is no different. While this is a vegan meal, please feel free to add any source of protein that you like! I would probably lean toward chicken.
Starting this year, I will be teaching kids at our after school program how to cook on a budget, cater to food allergies within budget, and instilling a love of cooking in them. I’m really hoping that this club takes off, and that it’s as successful as I want it to be. I’m really shooting for the moon here. This blog has helped me think of things like budgeting that I generally don’t consider. I think something like this lentil soup will definitely make it into my curriculum.
- 1 white onion, chopped
- 2 carrots, cut on the bias or rolled cut
- 1 lb. cremini mushrooms
- 3 ribs celery, chopped
- 1/2 cup dried green lentils
- 1 can (15 oz.) black beans, drained
- 1 can (15 oz) tomato sauce
- 1 small can (8 oz.) whole kernel corn
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 32 oz. vegetable broth
- Dash of red wine vinegar if your flavors get too muddy
- Dash of hot sauce if you’d like
Add everything to the crock pot and stir. Cook on low 8 to 10 hours or on high 4 to 5 hours.