Suzy's slow cooked lentil soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 110.3
- Total Fat: 1.4 g
- Cholesterol: 2.2 mg
- Sodium: 263.8 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 10.7 g
- Protein: 9.9 g
View full nutritional breakdown of Suzy's slow cooked lentil soup calories by ingredient
Introduction
A hybrid of German Lentil soup and another lentil recipe, both from sparkpeople! the longer this soup stays in the crockpot (or on simmer on the stove), the better! A hybrid of German Lentil soup and another lentil recipe, both from sparkpeople! the longer this soup stays in the crockpot (or on simmer on the stove), the better!Number of Servings: 10
Ingredients
-
4 sliced bacon, diced
2 medium onions, diced
3 medium carrots, diced
1 cup chopped celery
1 tbsp or clove of garlic, diced
1 16 oz. package dried lentils
1/2 tsp pepper
1/2 tsp thyme
1 tbsp kosher salt
2 bay leaves
8 cups water
1 can/2 cups veggie broth
2 oz/tablespoons lemon juice
1 cup cooked spinach
Directions
dice your 4 slices of bacon and heat in a skillet until browned (not overdone). Add chopped celery, onions, garlic and carrots, stirring with the bacon until onions are soft (5-10 minutes).
WASH YOUR LENTILS, and once they are clean, put in first to the soup pot or crock pot, then add bacon and veggies, and then add broth and water. stir in the pepper and thyme and add 1/2 of your kosher salt. bay leaves go on top.
LET IT SIT!!!! check on the soup every 1-2 hours, give it a good stir, at some point, if needed, add the rest of your kosher salt. LET COOK OVERNIGHT, or if you started early in the morning, by dinnertime it should be ready.
BEFORE EATING: steam 1 cup spinach, either frozen or raw, and throw in there, as well as your 2 oz. of lemon juice.
Some hearty wheat bread on the side makes this a perfect cold weather treat!
Number of Servings: 10
Recipe submitted by SparkPeople user SUZYGREENBERG94.
WASH YOUR LENTILS, and once they are clean, put in first to the soup pot or crock pot, then add bacon and veggies, and then add broth and water. stir in the pepper and thyme and add 1/2 of your kosher salt. bay leaves go on top.
LET IT SIT!!!! check on the soup every 1-2 hours, give it a good stir, at some point, if needed, add the rest of your kosher salt. LET COOK OVERNIGHT, or if you started early in the morning, by dinnertime it should be ready.
BEFORE EATING: steam 1 cup spinach, either frozen or raw, and throw in there, as well as your 2 oz. of lemon juice.
Some hearty wheat bread on the side makes this a perfect cold weather treat!
Number of Servings: 10
Recipe submitted by SparkPeople user SUZYGREENBERG94.