Country Hamburger Lentil Soup - Crock-Pot |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 6 |
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I created this on a busy hockey weekend - I wanted something warm to come home to after spending a long day at the hockey rink. This was just the ticket... and I got to clean out my cupboards too! Ingredients:
1 cup dried lentils (i used a mix of red, brown, green and yellow) |
1 (28 ounce) can diced tomatoes |
8 ounces lean ground beef, browned |
3 ounces celery, thinly sliced (3 stalks) |
3 ounces baby carrots, thinly slieced (good-sized handful) |
1/2 small onion, diced |
2 garlic cloves, minced |
3 cups water |
3 teaspoons beef bouillon |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 -2 bay leaf |
Directions:
1. Brown ground beef.
2. Combine all ingredients in 4-5qt crock pot.
3. Cook on low at least 12 hours or high for 6 hours. I do a combination of high/low, when I made this I did low for 5 hours and high for 4 hours.
4. Remove bay leaves before serving.
5. *Note: when I saved the leftovers, I added another cup of water to prevent it from becoming too thick the next day. It made very yummy leftovers!
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