Slow-Cooker Finalist Recipe: Lentil Soup

Lentil Soup by Mary Sperling of Newberg, Ore.

"GMA" put out the call and after hundreds of viewers e-mailed us their super slow-cooker recipes, we narrowed it down to the final five.

Check out the recipes from the fab five and click here to vote for your favorite.

Lentil Soup

By Mary Sperling of Newberg, Ore.

Ingredients:

3 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
3 cloves garlic, pressed
8 cups water or vegetable broth
2 cups lentils, rinsed
1 tsp. dried thyme

Directions 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

Variations:
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 14 ½ ounce can of diced tomatoes at the beginning of cooking if you like. I don't use the tomatoes because my husband is allergic to them.

This lentil soup is everything people want now. It's loaded with nutrition, easy to make, inexpensive, delicious, low fat and vegetarian. As a mother of three and a graduate student, this soup is very handy.

The leftovers (even better the second day!) are a healthy hot meal I send in Thermos to school for lunch. My boys especially like the kale.

I once had a party at my home, and being concerned about having enough food, I threw this soup together in my slow cooker then finished the rest of my party prep. Surprisingly, this afterthought was the favorite food of the day!

Other Slow Cooker Finalists' Recipes

Chicken Dressing
Ribs
Slow-Cooker Chilupe
Crock-Pot Meatloaf

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