Lentil-Veggie 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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This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out. Ingredients:
1 cup dry lentils |
1 1/2 cups carrots, chopped |
1 1/2 cups celery, chopped |
1 1/2 cups onions, chopped |
3 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 tablespoon dried parsley |
2 bay leaves |
3 1/2 cups vegetable broth (2 cans) |
1 1/2 cups water |
1 (14 1/2 ounce) can diced tomatoes |
fresh ground black pepper, to taste |
Directions:
1. Rinse lentils.
2. Place all ingredients except the pepper into a 4-6 quart slow cooker.
3. Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4. Season with pepper and remove the bay leaves before serving.
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