lentil soup

Crock-Pot Veggie and Lentil Soup

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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.

Ingredients 

  • 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

Instructions

  1. Add everything to the crock pot and stir. Cook on low 8 to 10 hours or on high 4 to 5 hours.

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