I love my crockpot on the days I have to work or when I know I’ll have very little time to be in the kitchen. Crockpot meals are my savior – they’re healthy, fast, and easy. Just throw all the ingredients in a crockpot and come back 6-8 hours later for a fabulous meal!
I created this soup as a variation to my usual lentil soup recipe that I cook on the stovetop. Play around with the spices, add some variation of your own – trust me, you can’t go wrong with lentil soup.
Here’s what you’ll need:
- 2 cups of brown lentils (or more if you want a thicker consistency – you know, less soupy)
- 2 cloves of garlic
- 48 ounces of organic vegetable broth (more or less, depending on consistency desired)
- 3 bay leaves
- 2 fresh tomatoes, chopped
- 2-3 carrots, diced
- 1 cup chopped organic kale
- olive oil to taste
- salt & pepper
- fresh, organic parsley for garnish
Soak the lentil overnight, drain and rinse. Add all ingredients in your crockpot except for the olive oil – add any additional spices of your choice such as smoked paprika or curry – have fun with the flavor. Cook on high for at least 6 hours.
After cooking the lentil soup in your crockpot for 2-4 hours, add some olive (just drizzle a small amount in the crockpot). Once the soup has cooked for at least 6 hours, lower the setting to low; taste the soup and add more spices and/or olive oil if needed.
Serve with chopped parsley. It’s absolutely delicious!
Makes at least 6 servings
