I found many different varieties of Lentil Soup and settled on this combination of prep and timing. I love cooking soup in a crockpot filling the kitchen with the home made smell of vegetables. It is almost spring and I can hardly wait for the organic fresh vegetables of the Happy Valley in Western Mass. In the meantime, I am trying this vegetarian cleanse and all these ingredients fit the bill! !
Yum!
Happy Valley Lentil Soup:
Saute in a pan:
- 1 tablespoon olive oil
- 1 medium celery stalk, small dice
- 1 medium carrot, peeled and small dice
- 1/2 medium yellow onion, small dice
- 2 medium garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
Add the above with below ingredients to the crockpot or slow cooker:
- 1 quart low-sodium organic vegetable or chicken broth
- 1 (15-ounce) can diced tomatoes juice included
- 1 1/4 cups lentils (any color except red), rinsed
- 1 bay leaf
- 1/4 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon red wine vinegar or sherry vinegar or apple cider vinegar
- 2 ounces spinach leaves
Let cook on high for 1 hour or more until the bean soften to taste – if you like more texture from your lentil beans – take half the soup and blend it in the blender and add back into the pot. This is a great healthy soup!
Nutrition Information per serving: (recipe makes 6 servings)
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