I like using the crock pot because it's fool proof and all the worth is done for you. Tonight's dinner was inspired by the need to use up a bunch of stuff in the fridge. I'm avoiding grocery shopping for a while, so this is my attempt to make something out of nothing. The end result here is a legume-based stew that's filling as well as cheap (in my case, money saving, since this prevented me from throwing some stuff away). It's great topped with chopped onions, sour cream and cheddar. This recipe makes at least six servings, so enjoy the leftovers!
Crock Pot Lentil Soup Recipe
1 cup lentils
4 stalks celery, chopped
4 carrots, peeled and chopped
1 large onion, chopped
1 can tomato paste
2 bay leaves
1/2 teaspoon oregano
1/2 teaspoon basil
2 cups turkey stock (substitute veggie stock for a vegan soup)
2 cups water
Place all items in the crock pot and cook on low for nine hours. I added an additional cup of water when I got home, but the consistency is up to you. Remove the bay leaves before serving.
8 comments:
Yum. I love lentils! Did you chop the carrots in to coins?
No, I actually chopped them a little smaller than that. They ended up being about 1/2 inch cubes.
Did you do anything to the lentils first? I have this bag of dried lentils just sitting there, and I'm not sure what to do with them. THis looks easy and delicious!
Nope, just throw 'em in there. Easiest soup ever. I was contemplating putting together a couple sets of these ingredients in freezer bags and freezing it all together for even faster crock pot meals, but it makes a ton of soup for two people, so it might be a little excessive for us to have several sets of this on demand.
I made this for dinner and shared it with Bobbi and Erin :)
I hope you all liked it!
It was DELICIOUS!
I really liked it! And it was SO easy. Perfect for me!
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