Crockpot Lentil Soup

 

If you’re a vegetarian, you’ll love this recipe for Crockpot Lentil soup. It’s not only a great source of plant-based protein, it’s a great source of veggies and fiber that will fill you up. The heartiness of this meal, is great because lentils are inexpensive making this dish a very budget friendly meal. 

Ingredients

1 small yellow onion, diced

1 large carrot, chopped

1 celery stalks, chopped

1 cloves garlic, minced

1/4 teaspoon cumin

1/4 teaspoon dried thyme

1 bay leaf

3 cups vegetable broth

1/4 cup brown lentils, rinsed

1 large russet potato, chopped into 1” pieces

1 tablespoon lemon juice

Instructions

Add all the ingredients except the lemon juice to a slow cooker and stir to combine.

Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils and potatoes are soft.

Add the lemon juice and season with salt and pepper to taste.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Crockpot Cooking, Kilbride, Potpourri of Frugality, Homemade, Do it yourself