Do you love lentil soup with veggies?
As part of the TiffsTable project, I will post some deliciously nutritious and cozy recipes for you.
One staple soup that I cook and eat all year around is lentil soup. #lentilsoup
Sometimes I don't feel like cooking over a pot and I like my meals to cook themselves (for the most part) so that I can work on other projects. The slow cooker helps me achieve this method. This recipe is quick and hearty. A Greek or an Italian salad is a perfect complimentary dish to have with it.
This recipe makes about 4 servings.
1 carton (about 14 ounces) of veggie broth
1 can (about 14 ounces) of diced tomatoes
2 medium zucchini, diced
1 red bell pepper, diced
1 red jalapino pepper, diced
1/2 cup of carrots, chopped
1/2 cup of peewee potatoes cut in 1/2
1/2 cup red lentils, rinsed and sorted
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon basil
1 tablespoon thyme
Start food prepping...
Chop the zucchini, red pepper, carrots and potatoes separately in the chopper
or with a knife.
Set the zucchini, red pepper and carrots aside in a bowl.
Measure out the seasonings, salt and pepper and set aside in a bowl.
Combine broth, veggies, seasonings, salt, pepper and lentils in slow cooker.
Cook on LOW 8 hours or on HIGH 4 hours.
Spoon some of the soup into another pot, let it chill and use a food processor
or blender to smooth it out.
Return the soup to the Slow Cooker (that is now turned off) and mix it up.
This makes for a hearty, smooth and textured veggie lentil soup!