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!
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.