Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound dry lentils, sorted, no need to soak

  • 1

    kielbasa, sliced

  • 2

    med carrots, peeled, cut into large chunks

  • 2

    med celery ribs, cut into large chunks

  • 1

    med onion cut into large chunks

  • 2

    med garlic cloves, minced

  • 3

    bay leaves

  • ½

    teaspoon dried thyme, crushed

  • ½

    teaspoon table salt, or to taste

  • ¼

    teaspoon black pepper, or to taste

  • ½

    teaspoon chili powder

  • ¼

    teaspoon crushed red pepper

  • 8

    cups organic chicken broth

Directions

Place ingredients in a 4 to 5 quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper, chili powder, crushed red pepper, kielbasa and broth. Cover slow cooker; cook on low setting for 6 hours. Uncover, remove bay leaves. Yields about 1 1/2 cups per serving. To thicken soup, remove 1 cup of cooked lentils and puree in food processor; stir back into soup. For a lighter flavor, replace 4 cups of chicken broth with 4 cups of water. To make this vegetarian, substitue a cup of sliced shitake mushroom caps for the kielbasa and use vegetable broth. For additional flavor, top each serving with a splash of white wine vinegar.


Nutrition

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