Slow-Cooker Lentil Soup

January 25, 2011 By: Megabeth Category: Main Dishes, Other Print This Post Print This Post

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Soup on a cold day? Perfection. This lentil soup is such an easy recipe to do and the results are so good and filling. Better yet, I was able to prep all the ingredients the night before so that the next day I could employ the In-House Taste Tester to throw everything in the slow cooker. Then when I got home, I just needed to add the final ingredients and dinner was served.

Slow-Cooker Lentil Soup
by Megabeth

  • 3 carrots, chopped
  • 1/2 red onion, chopped
  • 3 cloves garlic, pressed
  • 8 cups vegetable broth
  • 2 cups lentils, rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley

Throw the ingredients above into the slow cooker, set it on low, and walk away. Let the soup cook for at least 6 hours.

Before serving the soup, stir in the following and let simmer for another 10 minutes:

  • 2 teaspoons balsamic vinegar
  • 2 teaspoons salt
  • 1 teaspons freshly ground pepper
  • 1 cups kale, chopped (I had some fresh kale I had frozen which worked perfectly.)

Enjoy!

2 Comments to “Slow-Cooker Lentil Soup”


  1. This looks great. I have two lentil soups on my site, Beef and Lentil Soup with Black Eyed Peas and a wonderful Lemon Radish Soup with Lentils but I use red lentils. I love the color of this, it looks like the texture is perfect. With so many more months of soup season left to go, I’ll be sure to try this out too.

    1
  2. Thanks so much for sharing those recipes! You have a great site. In fact, I think I’m going to make your polenta and black bean tamale pie this week. (We just happen to have some black beans that just were pressure cooked so it works perfectly.) I’ll post my results here and link back to you.

    2

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