Vegan Autumn Lentil Soup

By Kathy_Hester

The soup is perfect for a Fall day and I recommend making it with whatever lentil you happen to have on hand.

The recipe as written is to make a brothy soup that is a part of a larger meal, but feel free to use less water and make a thicker stew-like soup if you want it to be the main focus of your meal.

Ingredients

• soy-free, gluten-free
• This recipe uses a 3 1/2 to 5 quart slow cooker
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 cup lentils
• 5 cups water
• 2 cups potato, chopped
• 1 carrot, chopped
• 1 stalk celery, minced
• 1 tablespoon bouillon
• 1 sprig fresh rosemary (or 1/4 teaspoon ground)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• smoked salt (or plain salt) and pepper, to taste

Preparation

Step 1

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Store cooked mixture with other cut veggies in the fridge overnight.

In the morning: Add everything except salt and pepper to the slow cooker. Cook 7 – 9 hours on low.

Before serving: Taste, add salt and pepper. Adjust seasonings if needed. Remember to remove rosemary and thyme sprigs before serving if you used fresh herbs.