Fall is here, even though it’s still a bit warm here in Texas! There is nothing like an easy delicious crockpot soup. This soup is Vegan friendly, you can add meat if you want too! It’s super easy to make and did I mention it’s so delicious!!
Prep Time: 15 mins
Cook time: 8 hours
Ingredients:
- 2 C. Of Brown Lentils
- 3 medium Carrots chopped
- 2 Celery stalks chopped
- 1 Bundle of Kale (Fresh or frozen)
- 1 large Yellow Onion chopped
- 8 C. Of Vegetable stock
- 3 Cloves of Garlic Chopped
- 1 tsp. Of Fresh Thyme
- Dried spices: Kosher salt, cumin, 1-bay leaf, turmeric and ground coriander.
- I used 1-2 tsp of the dried spices and was a little generous on the turmeric! (Flavor to your tastebuds)
Directions:
- To save time, I used the food processor for chopping. Most of the veggies only need a couple of pulses. Toss in carrots, then celery, onion, and garlic. Do not over process the vegetables or they will become watery. Alternately, you can chop everything by hand.
- Place chopped carrots, celery, onion, and garlic into crockpot along with lentils, vegetable stock, canned tomatoes, bay leaf and Fresh thyme.
- Cover with lid and set cooking time (4 Hours on HIGH OR 8 Hours on LOW). I did mine for 8 hours on low and enjoyed the fragrance in my house.
- Next, prep your kale into bite-size pieces (I just ripped mine from the stem, but if you’re feeling fancy you can chop it up), put in a covered bowl and place in refrigerator for later.
- When the cooking time is up, add in the Kale, Kosher salt, ground cumin, turmeric, and ground coriander.
- Place the lid back on and let sit covered for fifteen additional minutes before serving.
NOTE: This freezes great and makes 8 huge (1.5 cup) servings. Excellent served with a 3- Ingredient bread and side salad. I hope you Enjoy!
It was to my surprise that my kids actually enjoyed it! I felt like mom of the year! They went back for seconds.
Lentils are low fat and packed with nutrients. Here are some of the many benefits that Lentils provide:
- They’re high in protein. …
- They’re a good source of iron. …
- They’re full of fiber. …
- Lentils are good for your bones. …
- They’re a good source of folic acid. …
- They’re high in magnesium.
Lentils may be associated with a lower risk of heart disease, by lowering bad cholesterol and blood pressure. One study found that eating lentils led to greater reductions in blood pressure than eating chickpeas, peas or beans.
Knowing all these wonderful benefits wrapped up in a delicious soup couldn’t be better! If you make this soup, let me know in the comments how yours turns out!
Happy Cooking!!
Happily Ever Amber 