Lentil SoupSubmitted by: GROOVYKARMA1
IntroductionThis soup is a favorite in the family. Add a different green or several for a new 'kick' to the soup. Especially good with warm whole grain bread on the side. This soup is a favorite in the family. Add a different green or several for a new 'kick' to the soup. Especially good with warm whole grain bread on the side.
1 Tbsp. olive oil
1 large onion,chopped
1 stalk celery,chopped
1 large carrot,chopped
1 cloves garlic,minced
1 1/4 cups dried lentils,washed and sorted
6 cups vegetable stock or water (see my vegetable stock recipes)
1 Tbsp. tamari (or soy sauce)
4-5 greens (kale, collards,chard,spinach or other dark greens)
Heat the oil in a large saucepan over medium heat. Add the onion,celery,carrot,and garlic, cover for about 5 minutes.
Transfer the cooked vegetables to the slow-cooker and add the lentils,stock,and tamari. Cover and cook on low for 8 hours. Season with salt and pepper to your preference.
Meanwhile,or ahead of time, chop up the greens and boil for about 5 minutes in water. Add to the soup right before serving.
Slow-cooker: 4-6 quart
cook time: 8 hours
Number of Servings: 6
Recipe submitted by SparkPeople user GROOVYKARMA1.
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Wow! I LOVED this soup! I used spinach because I've never cooked with any other greens. I'll probably try kate next time since I like the soup at Olive Garden that has sausage, potato and kale. Anyway, it made A LOT, too, so I have serving sizes in my fridge to have tomorrow and the next day. - 1/11/09