Lentil-Veggie Soup (Crock Pot)
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.
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 teaspoon dried oregano
- 1 1/2 cups water
- 2 leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 3 garlic cloves minced
- fresh ground black pepper to taste
- 1 can diced tomatoes
- 1 1/2 cups celery chopped
- 1 1/2 cups onions chopped
- 1 cup dry lentils
- 1 1/2 cups carrots chopped
- 3 1/2 cups vegetable broth (2 cans)
- Carbohydrate 32.6935045629314 g
- Cholesterol 0 mg
- Fat 0.693463560652164 g
- Fiber 14.0525012969184 g
- Protein 11.1672759854935 g
- Saturated Fat 0.114451489913886 g
- Serving Size 1 1 serving(s) (241g)
- Sodium 37.2527007638705 mg
- Sugar 18.641003266013 g
- Trans Fat 0.155210443194676 g
- Calories 177 calories
Step-by-step
- 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.
My Go-To Comfort Food: Lentil-Veggie Soup
As a busy mom of three, finding time to cook a healthy and delicious meal can feel like a Herculean task. Between school drop-offs, work meetings, and soccer practice, the last thing I want to do when I get home is spend hours in the kitchen. That's why I rely on simple, yet satisfying recipes like this Crock-Pot Lentil-Veggie Soup. It's a lifesaver on busy weeknights, and surprisingly, my kids actually love it!
The beauty of this soup lies in its simplicity and flexibility. The ingredient list is short and uses pantry staples I always have on hand – lentils, carrots, celery, onions, and canned tomatoes. You can easily adjust the vegetables based on what you have available or what's in season. I often add a few chopped zucchini or bell peppers for extra color and flavor. The herbs also lend themselves to experimentation – feel free to swap out the oregano, basil, and thyme for your favorite combinations.
What sets this soup apart is the incredible ease of preparation. Simply toss everything into the slow cooker in the morning, set it, and forget it! By the time dinner rolls around, you'll have a warm, comforting bowl of soup ready to go – no fuss, no stress. This is a true testament to the time-saving magic of a slow cooker.
The slow cooking process really allows the flavors to meld and deepen, resulting in a rich and flavorful broth. The lentils add a hearty texture and a good dose of protein, while the vegetables provide a boost of vitamins and fiber. It's a nutritious and satisfying meal that's perfect for chilly evenings or when you need a quick and healthy dinner option. This recipe has become a staple in my household, and I'm sure it will become one of your favorites too!
Beyond its practicality, this soup also offers a sense of comfort and nostalgia. It reminds me of simpler times, of cozy evenings spent around the dinner table with family. The warmth of the soup, the comforting aroma filling the kitchen – it's more than just a meal; it's an experience.
The versatility of this recipe is another aspect I appreciate. It's just as delicious served with a side of crusty bread for dipping, as it is on its own. It can be enjoyed as a light lunch or a substantial dinner – it’s incredibly adaptable to your needs. Leftovers are even better the next day, making it a perfect meal-prep option for busy weekdays.
So, if you're looking for a simple, healthy, and delicious soup recipe that requires minimal effort, give this Crock-Pot Lentil-Veggie Soup a try. It's a guaranteed crowd-pleaser, and I promise, you'll find yourself making it again and again.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add some greens: Stir in a handful of spinach or kale during the last 30 minutes of cooking.
- Make it creamy: Blend a portion of the soup with an immersion blender for a creamier texture.
- Boost the protein: Add cooked sausage, chicken, or chickpeas for extra protein.
- Customize the vegetables: Use whatever vegetables you have on hand. Potatoes, sweet potatoes, green beans, or corn would all be delicious additions.
I encourage you to experiment and make this recipe your own. The possibilities are endless!
