I’ve done several lentil soup recipes. For me, there is something very comforting about lentils. They feel homey and nurturing.
I like this recipe simply for it’s ease. You can’t get much simpler than using a slow cooker. Plus, it’s a wonderful Meatless Monday dish to come home to after your first day back at work for the week.
It makes enough to freeze some for a few future meals and freezes really well too. I like to make some for dinner and pack the rest away in the freezer for quick and easy, grab-n-go lunches. I take it straight from the freezer and by the time I get to lunch, it’s mostly thawed. And if not, a quick few moments in the microwave or in a pot on the stovetop gets the job done.
Give it a try! It’s a great way to stock your freezer for the cold months!
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Nothing says comfort like a bowl of lentil soup. Perfect on a cold evening, this soup will warm your belly and soothe your soul.
- 2 cups dry lentils
- 8 cups vegetable stock, no sugar added, low sodium is best
- 1 lb. bag baby carrots
- 1 1/2 cups sliced celery
- 1 tbsp. onion powder
- 1/4 cup balsamic vinegar
- salt to taste after cooking
Combine all ingredients in your slow cooker and cook for 8-10 hours on low, or until the lentils are fully cooked.
This recipe from the Gracious Pantry archives, originally posted 1/11/14.