I love anything I can throw together in the crock pot and not think about again until dinner! I went ahead and added the tomatoes and potatoes to this soup, and loved it!
Using the bread maker for the oat bread, made this meal even more simple. Perfect cold weather dinner!
- 3 carrots, chopped
- 3 ribs of celery, chopped
- 1 onion, chopped
- 3 cloves garlic, pressed
- 8 cups water or vegetable broth (I used broth)
- 2 cups lentils, rinsed
- 1 tsp. dried thyme
Put all of these ingredients in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtime.
About 10 minutes before you are ready to serve the soup, add:
- 1 ½ tsp. balsamic vinegar
- 2 tsp. salt
- 1 tsp. ground pepper
- 1 bunch of kale, washed and chopped
You can add potatoes if you want more bulk. Add cubed potatoes at the beginning of cooking if you do.
Tomatoes are also good in this dish. Add one 15 ounce can of diced tomatoes at the beginning of cooking if you like.
This lentil soup is everything people want now. It’s loaded with nutrition, easy to make, inexpensive, delicious, low fat and vegetarian/vegan.
Bread Maker Oat Bread
1.5 pound bread
- 1 1/4 cups water
- 2 tablespoons non-dairy butter
- 1 teaspoon salt
- 3 1/4 cups all purpose flour
- 1/2 cup rolled oats
- 2 tablespoons molasses
- 1 1/2 teaspoons active dry yeast
Place all the ingredients in the order listed or according to the bread machine manufacturers.
Select the light setting.