Lentil Soup for Two, Crockpot Style

I love to make my veggie lentil soup!  But…. There have been times where the lentils weren’t all that good.  They were sort of hard.  Do I soak them?  Cook them longer?  Hmmm… Crockpot soup!!

I have this small crockpot that is great for dips at parties, a half of a chicken breast, and now for soup!  I love throwing all the ingredients in before I leave for work in the morning, and when I get home I have delicious soup waiting for me!!

The first time I made this soup in the crockpot, I didn’t put any meat in the soup as I don’t usually eat that much meat.  But if you want meat, I suggest using cooked meat.  I’ve used sausage (my fav) or shredded  chicken (from leftovers).  I’m also not a huge fan of beans so if you want to add a little more lentils, go ahead!

Lentil Soup (1)

Here’s what I did:

¼ cup green beans, frozen in 1 in. pieces

¼ cup carrots, sliced (either frozen or fresh)

1/4 cup lentils

2-1/2 cups chicken or beef stock

A scant ¼ cup chopped frozen spinach, thawed and squeezed dry

½ -3/4 cup diced tomatoes, canned, undrained

Salt & Pepper

Dash of cayenne pepper or any other spice/herb that you typically like to cook with. 

Toss all the ingredients in the crockpot, season to your taste. Turn on the lowest heat selection.  I wouldn’t do this on a day that you wouldn’t get home longer than 6-8 hours.  Depending on the size of your little crockpot, you may have to adjust the amounts so it doesn’t cook over while you are away.  I always sit my crockpot on a plate before I add anything to it.

This recipe made 2 big bowls of soup for me. And,  I really love a good slice of crusty bread along with this soup.  Or any soup for that matter.


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