Another family share recipe, this time from my sister-in-law, Katie. I love the simplicity of this Slow Cooker Red Lentil Soup so had to try it. What I wasn't prepared for was my children devouring it! They cleaned their bowls. Now the taste is pretty heavy on the tomato so I added plenty of the healthy amazing vegan cheese to it and some chopped up spinach for my serving. They ate it with a little bit of Daiya and some tortilla chips broken up into it. All gave a thumbs up! I substituted shredded sweet potatoes for the carrot (one child is not a carrot fan) and omitted the basil (we were out). Still a huge success!
Ingredients
2 cups dried red lentils
32 ounces low sodium oil-free vegetable broth
3 carrots, cut into chucks or 2 cups shredded sweet potato
1 15 ounce can dice tomatoes
4 ounce tomato paste
1 onion, diced
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
Directions
Place all ingredients in slow cooker for 8-10 hours on low and 4-5 on high.
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