vegetable & red lentil soup

It must be the season of the recipe because it seems like many of the blogs I read are all of the same mind: sharing overly delicious recipes!  Recipes that make me want to go cook dinner at 10:30 at night because it looks so yummy!  I considered putting each and everyone on the menu for this week but then that would go against the whole Rice Menu/Budget I have going on.  Oh I was tempted!  However, I adhered to choosing one a week as a treat.  Perhaps you would like to try one out as well?!  (And just so you know I really mean ‘the season of the recipe’, three of these were posted on the 26th of January; coincidently the same day I posted about my failed rice recipes!  Just sayin’!)

Maria’s [Little Things Are Big] Vegan Pineapple Fajitas

Emily’s [Bananas and Bees] Taco Salad

Vicki’s [Inked Eskimo] Coq au Vin

Lauren’s [Lauren Wilgus] Bean Pot Soup

To go along with yummy recipes, I always appreciate a really good crock pot recipe.  I had already planned to share one this week that is one of my all time favorites however, I decided spur of the moment to share what I made for dinner today after trying it because I enjoyed it so very much!  When my friend Ellen gave me my crock pot as a thank you gift (now that’s a thank you gift), she included a crock pot recipe book, (I feel like I’m saying crock pot a whole lot!) so I can’t take credit for this.  I’m a recipe kind of girl and need some ideas and guidelines when making dinner.  The book is called Best Loved Slow Cooker Recipes.  The Vegetable and Red Lentil soup is simple, full of good for you veggies and tasty for the whole family; my four-year old ate her whole bowl!  So here it is.  I hope you enjoy it as much as our little family did!

1 can (14.5 oz) vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

2 medium zucchini or yellow summer squash (or 1 of each), diced (I just used zucchini)

1 red or yellow bell pepper, diced (I used red)

1/2 cup thinly sliced carrots

1/2 cup red lentils, rinsed and sorted

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper (I didn’t measure, I just grounded some fresh pepper till I thought it was enough)

2 tablespoons chopped fresh basil or thyme (I had neither)

1/2 cup croutons or shredded cheese (I used soy cheese)

Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.  Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.  Serve with sprinkled basil, croutons or cheese.  Makes 4 servings.  (I am definitly making this one again and next time I plan on doubling the recipe to have leftovers!)

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8 thoughts on “vegetable & red lentil soup

    1. If by healthy you mean, follow up dinner with four oreo cookies, then by all means, it’s healthy! “Who bought those darn cookies!!!” I say as I shake my fist in the air!

  1. Yummie soup! Ooh I’m so excited for you to try the coq au vin! I actually took the inspiration from a slow cooker recipe so you can use it for that 🙂 Happy cooking. I will also check out these others you posted- the more the merrier right!

  2. Wow 8 hours??? Thats loco!
    I also have a lental recipe, its kind of the same, the only difference is that i cook the lental first with water for 30min then i start adding all of the vegetables and ingredients. U can also add chicken or chopped meat. It comes out yummy! My mom adds rice if and only she has rice left over already cooked. But it never takes me more then 2 hours to cook. I will have to try it with cheese.

    1. I thought 8 hours was crazy too! I opted for cooking it on high for 4 hours. That worked better for me. I can put it all in the crock pot after lunch and then go do things I need to do. I have a recipe this week where I am supposed to cook the beans first; I thought it was interesting. I just figured the less steps the better. ha ha! I think Juan would appreciate some meat added. I’ll have to try that next time! Thanks!

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