The title is a mouthful, but this soup is a yummy one! I adapted from a recipe on allrecipes.com titled “Winter Lentil Vegetable Soup” by Cecile Leverman. This recipe filled my crockpot to the top (which was the goal!). We didn’t eat it with any meat added and it was delicious as is, but some sausage added towards the end would be yummy, too! The spices below are approximate, add more or less to taste.
WINTER LENTIL VEGGIE SOUP
Mix in the crock pot:
- 2 cups red lentils
- 2 medium onions, chopped
- 3 stalks celery, chopped
- 28 oz diced tomatoes
- 1.5-2 cups diced carrots
- 1.5-2 cups green beans (frozen are fine)
- about 1/2 head of cabbage, chopped (as much as you can fit in)
- 2 heaping spoonfuls of minced garlic
- 1 tsp salt and pepper
- 2 tsp basil
- 1 tsp thyme
- 2 tsp curry powder
- 1 tsp white sugar
- add chicken broth/stock and/or water to fill up the crock pot (keep an eye on the liquid level while cooking to make sure the lentils have enough liquid to cook)
Start the crock pot in the morning. Cook on high for 3-4 hours (to give the lentils, onions, and carrots a head start) and then turn to low for the rest of the day. Serve with cornbread and top with Parmesan cheese!
