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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This is the basic recipe I start with when making lentil soup. I play around with the recipe each time I make it, and it turns out great every time. This makes a thick soup. Make any substitutions or additions you like! Ingredients:
19 ounces canned lentils, drained |
10 ounces canned condensed tomato soup |
10 ounces boiling water |
2 beef bouillon cubes (reduced sodium preferred) |
2 tablespoons dried parsley |
2 tablespoons dried chives |
1/2 teaspoon garlic powder |
1 teaspoon celery seed |
1/2 teaspoon pepper |
1 teaspoon red pepper flakes |
2 teaspoons chili powder |
300 g frozen chopped spinach, thawed |
500 g turkey sausage, cooked and crumbled |
1 cup bell pepper, diced (red, yellow and or or green) |
2 bay leaves |
Directions:
1. Combine all ingredients in liner of slow cooker sprayed with non-stick spray. Cook on high for about 4 hours, or on low for about 8 hours. If a thinner soup is desired, add 10 ounces boiling water. Soup may be frozen for future use. Serves 5-6.
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