You want to find and keep recipes you really like looking forward to cooking. This one is simple. I love lentil soup! And, I like easy. You can cook it all in a large slow cooker and have it ready to eat in about eight hours.
Lentils are nutritious like beans. Legumes include beans, peas and lentils. They are full of fiber and vegetable protein. Did you know soluble and insoluble fiber are essential nutrients? They are, even though they both are ingestible. They sweep our intestines clean. We do want a clean house, don’t we?
But, fiber does more than that. It helps lower cholesterol, as well as stabilize your blood sugar and is important in losing weight. We all need fiber. You only find it in plant based whole food, not in any animal products. Fiber helps protect your heart and fight diabetes.
Here’s what I add to my lentil soup…
- Add two cups of lentils
- Be sure to rinse and sort them (you don’t want tiny pebbles that are going to crack your teeth!)
- Add eight cups of water
- I use a Cuisinart™ to chop, shred and dice
- One medium onion
- One cup of celery
- One cup of carrots
- Corn (optional half cup)
- Spinach or kale (optional half cup)
- Russet potato diced (one medium)
- Add 1/4 teaspoon garlic powder or one clove of garlic to taste (be careful, it’s easy to overdo this one!)
- Add salt or bullion to taste (1/4 to 1/2 teaspoon)
- 1/4 teaspoon of oregano
- Add an eight ounce can of crushed tomatoes
- Cook about eight hours in your 4 qt. slow cooker or crock pot
I like warm food. It doesn’t matter to me if it’s summer or winter. Warm meals (including soups) are comforting. I prefer eating fruits and vegetables (like salads) at room temperature, unless it’s broccoli (I usually steam it for about five minutes.)