FOOLPROOF CROCKPOT LENTIL SOUP

Dust off the crockpot.

Ingredients:

  • 1.5 cups lentils, rinsed

  • 3 garlic cloves, minced

  • 1 yellow onion, diced

  • 2 stalks celery, chopped

  • 2 large carrots, chopped

  • 2 cans diced tomatoes, with juice

  • 1 quart stock plus more if needed, any type (we used beef but vegetable or chicken works well too)

  • 1 tsp dried oregano

  • 1 tsp dried basil leaves

  • 1 tsp dried parsley

  • 1/4 tsp crushed red pepper flakes

  • 1 bunch of kale or spinach (or similar greens), roughly chopped

  • Salt & pepper, to taste

Instructions:

  1. Combine all ingredients in a slow cooker except the greens, salt, and pepper.

  2. Cook on low for 6-8 hours or until lentils are soft. If during cooking you can see through the lid that the soup needs additional liquid, add more stock.

  3. Once lentils are soft, it’s optional to use an immersion blender (or transfer a few ladles of soup to a blender) to puree some of the soup to thicken. Alternatively, leave as is.

  4. Next, stir in the chopped greens and season with salt and pepper. Continue to cook with the lid on until the greens are just wilted.

  5. Serve and enjoy!

Note:

You can easily substitute the vegetables listed for whatever you have on hand and/or add more into the mix. Just keep in mind you may need more liquid (broth or water) and cooking times may vary depending on the vegetables.

Nutrition tidbit:

Lentils provide plant based protein, fiber, complex carbohydrates, iron, folate, magnesium, and calcium.

Soups + StewsAbby Wadsworth