Lentil Soup is a staple in my home during the winter. I toss all the ingredients into the crockpot and GGSD (go get stuff done). I am rewarded with a hearty, flavorful soup that takes very little effort. Usually I like to add at least one starchy vegetable or grain to the basic recipe. Sometimes I like it savory and other times spicy. There are suggestions for additions and variations at the end of the recipe.
Basic Lentil Soup Recipe
2 cups dried lentils
1 medium onion, diced
4 carrots, peeled and diced
4 cups vegetable broth (or animal broth – see easy soup stock recipe)
1 14oz can of diced tomatoes ( 1 pint home canned tomatoes)
1 tablespoon dried thyme
3-4 garlic cloves, minced
1 bay leaf
3-4 cups water
Cooking instructions
Put everything in the crockpot. I cook on high two hours then turn to low for 5-6 hours – but that’s my crockpot. During the final hour, check lentils for tenderness. Add salt and pepper to taste.
For the crockpot pictured, I added chili flakes, barley and black olives. The possibilities are endless.
Additions
These are all individual additions that you might consider – not all of them together.
- 3/4 barley during the last hour of cooking
- diced potatoes
- can of garbanzo bean
- 1/2 cup diced black olives
- 1 teaspoon red chili flakes
- Substitute any dried herb in place of thyme that you prefer
- Add cumin and curry powder for a Mediterranean flavor – this is great with the garbanzo beans
- Fill your serving bowl with fresh baby spinach, ladle hot soup on top of the spinach. Let this sit for 30 seconds, then stir. This is fantastic!
Share what you like to add in the comments.
