Tuesday, March 14, 2017


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So, 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 my 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.


Throw into the crockpot:
* 2 cups red lentils
* 2 medium onions, chopped
* 3 stalks celery, chopped
* about 1/2 head of cabbage, chopped (as much as you can fit in)
* 28 oz diced tomatoes
* 1.5-2 cups diced carrots
* 1.5-2 cups green beans (frozen are fine)
* 2 heaping spoonfuls of minced garlic
* 1 teas salt and pepper
* 2 teas basil
* 1 teas thyme
* 2 teas curry powder
* 1 teas white sugar
* add chicken broth/stock and/or water to fill up the crockpot (keep an eye on the liquid level while cooking to make sure the lentils have enough liquid to cook)

Start the crockpot 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!

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