Prep 15 mins
Cook 12 hrs
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.
- 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
- Rinse lentils.
- Place all ingredients except the pepper into a 4-6 quart slow cooker.
- Cover and cook on low for at least 12 hours, or high for at least 5 hours.
- Season with pepper and remove the bay leaves before serving.
We really enjoyed this healthy soup! I added some zucchini and even some cauliflour left over from a veggie tray. Added just a pinch of red pepper flakes and a pinch of kosher salt too based on ideas from other reviewers. My crock pot runs really hot, so on low 6 hours was just right. Gotta know your crock pot. Perfect on a cool day with some whole grain bread from the bakery.
Maybe I'm not being fair giving this 3 stars. I guess it depends on what you want. This soup tasted *exactly* like Progresso Minestrone Soup, but with lentils. So it was more of an italian flavored vegetable soup with lentils, rather than a lentil soup with vegetables. If you want a tomatoey vegetable soup, this will fit the bill, but if you are looking for a traditional lentil soup, you will be disappointed.
Easy to make, my lentils came out perfect (I used the plain old brown kind) without pre-soaking suggested by other. Makes a bunch and freezes well.