Slow Cooker Lentil Soup
By lmiller
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
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon table salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon chili powder
- 1/4 teaspoon crushed red pepper
- 8 cups organic chicken broth
Details
Servings 8
Preparation time 15mins
Cooking time 21mins
Preparation
Step 1
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.
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