Happy Valley Lentil Soup

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:

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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)

Calories
274
Total Fat
3.4g
Sat. Fat
0.5g
Cholest.
0mg
Sodium
210.2mg
Carb.
45.9g
Fiber
21.3g
Sugars
4.6g
Protein
18.1g

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Nancy Cook 2021

About Nancy

Nancy Peck Cook is a trainer and speaker who has presented in front of large and small audiences for the past 25 years.  Her work as an executive and volunteer trainer for the American Cancer Society during the growth of the signature activity Relay For Life trained professionals to be more confident and successful in their roles. 

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