August 21, 2014

Slow Cooker Lentil Vegetable Soup

The inspiration for this soup comes from the book Blue Moon Vegetarian which I recently read and recommend.  The author talks about lentil soup a few times, but it's not one of the recipes she shares in the book, so I came up with my own creation which both Chris and I loved.

Slow Cooker Lentil Vegetable Soup Recipe

If you're vegan or vegetarian and have annoying well-meaning friends who ask about your protein intake, you can tell them a cup of lentils has 50 grams of protein and a can of black beans has 25 grams, so each serving of this soup has about 12 grams of protein.

Slow Cooker Lentil Vegetable Soup Recipe

It's not exactly soup weather here with highs still in the low 90s, however I think soup is a great meal year-round and I'm a big fan of making meals using a slow cooker.  My 4-quart Crock-Pot was a Christmas gift in college from my grandma and it's gotten a lot of use since then.

Slow Cooker Lentil Vegetable Soup Recipe


Prep Time: 10 minutes
Cook Time: 5 hours on high
Ingredients (serves 6)

  • 1 cup green or brown lentils, rinsed
  • 2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 15 oz can diced tomatoes
  • 15 oz can black beans
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • Stir together all ingredients (except salt and pepper) in the bowl of a 4- to 6-quart slow cooker.
  • Cover and cook on low for about 10 hours or on high for about 5 hours. Then stir in salt and pepper.
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2 comments:

  1. Looks great--the vegetables really kept their shape. My slow cooker recipes always turn mushy :(

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  2. Thanks for posting this recipe and such detailed instructions.I think I just died and went to food heaven!!!!!!!!!!!!!!!!!!!

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