Brrr. I’m posting a lot of soup this month, but just to keep your family happy, I’m also posting a cheesecake recipe. My mom made lentil soup all the time. While she was preparing it, my brother and I would use her dry lentils for a fun game — flicking the lentils across the table. Yeah, we were a challenge! I also make this quite a lot, and it doesn’t matter what the weather is. I combined several recipes until I found what worked for me. I make instant barley to accompany this, but rice or small elbow macaroni would be great also. The leftovers freeze just fine.
CROCK POT LENTIL SOUP
Serves: 5-6 as an entrée Cook: 4-6 Hrs. depending upon your pot**
INGREDIENTS:
1 Pkg. 16 Oz. Dry Lentils
2 Tbsp. Olive Oil
3 Cloves Garlic, minced (or 3 minced tsp.)
1 Medium Onion, sliced or chopped
2-4 Stalks Carrots
2-4 Stalks Celery
8 Cups of Broth (2 boxes)
6 Oz. Tomato Paste
2 Cups Spinach or Kale*
Broccoli and Cauliflower, chopped***
Basil to taste
Black Pepper to taste
Cumin to taste
Cayenne Pepper to taste
DIRECTIONS:
Heat the garlic in the olive oil in your crock pot. Add the onions, carrots, celery and lentils (and broccoli & cauliflower if using). Mix well and add the broth and paste, and then add the spices.
*I put the spinach or kale in at the same time as everything else. However, you can add it at the end and allow to cook for an additional 10-15 minutes.
**Check the lentils and veggies for doneness.
***I always add broccoli and cauliflower. I sometimes add chopped red or green peppers if I have them. It’s really your choice.
TIP: Spices are always to taste. I don’t usually like any “hot” spice, but I love the cayenne in this recipe.
