I love lentils. I love soup. Therefore, I love lentils in soup. I also love lentils buttered. But then again, I love anything buttered. Bread. Muffins. Veggies. Dirt. Babies. Etc. Butter makes things better. And as Pioneer Woman says, “If some is good, more is better.” Amen.
Anyway, this is a good, cheap meal. Lentils are excellent for replacing the meat in recipes. They’re high in fiber and they still give you the protein you need to be full. They also give you something else…buy Beano. Ahem.
If you’re trying to replace ground meat in a recipe with lentils, you’ll need about 1 cup of dry lentils to equal 1 pound of ground meat. It’s an excellent substitute for Meatless Monday.
Lentils are a rare type of bean – they don’t require soaking before you cook them. It makes them quick and easy. I love quick and easy things around here…with butter. But alas, there is no butter in this recipe. Wonder why I keep talking about butter? Yeah…I don’t know either.
You should always wash and look through your beans before you cook them. Otherwise you might end up with dirt like this in your soup bowl…and then your husband might give you a weird look. Dirt for dinner, honey? God made dirt and dirt won’t hurt. Or something like that. Just add butter.
Throw everything together in your crock pot and turn that puppy on low. You’ll cook it for about 8-9 hours or until the lentils are nice and tender.
Disclaimer: This post was not sponsored by Beano. I’m just warnin’ ya.
Crock Pot Lentil Vegetable Soup
- 2 cups dried lentils, rinsed and looked over
- 2 cans diced tomatoes (14.5 ounces each)
- 1 cup chopped onion
- 2 stalks celery, chopped
- 1 cup chopped carrot
- 1 can chilies (4 ounce size)
- 5 cups chicken broth (or replace with vegetable stock)
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- Combine all ingredients in a 4-5 quart crock pot. Cover and cook on low for 8-9 hours or until lentils are tender.
THM Compliant: This is an E soup. Serve with sourdough bread.