Crock Pots are a great time saver for dinner prep and clean up. Now that the weather is getting a little cooler, wouldn’t it be nice to come home to a warm meal? Lentil soup in the crock pot is my winter go to meal because the ingredients are staples of mine, half from the pantry and half from the refrigerator. The prep time is a quick 10 minutes and if you make extra it freezes well for another day. You can also serve it over whole wheat spaghetti or brown rice for a second meal later in the week.
1 lb. bag of lentils
2 cans Del Monte Diced Tomatoes with Oregano and Basil
A hand full of garlic cloves
1 white onion, chopped
1 cup carrots, chopped
1 cup celery, chopped (optional)
2 tbsp olive oil
Rinse the lentils and discard any undesirables. Put rinsed lentils in the crock pot with all other ingredients. Pour in 3 cans of water, cover and let it cook. The hardest part about making this crock pot lentil soup is remembering to make it in the morning! 🙂
Great source of fiber and iron.
You can substitute the water for beef or vegetable stock if you have it available.
My favorite way to eat this soup is over whole wheat spaghetti and top it with parmesan cheese!
Keep it Real. Keep it Simple. Make it Matter. – Andrea