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Crock Pot Vegetarian Lentil Soup
There used to be this great Greek restaurant that I frequented that served lentil soup in a styrofoam cup. It was always hot and fresh and the lentils were soft without being mushy. I would frame my entire meal around saving room and money for the soup. This recipe mirrors the flavors and warmth of the soup but without a disposable cup. Unlike my vegetarian vegetable soup which is savory and chunky, this lentil soup is hearty and robust with even more amazing health benefits. Lentils are high in protein, iron, amino acids and when you add in the lycopine in the tomatoes and then all the vitamins, folic acid and antioxidants in the spinach… this soup is like a power boost for your whole system. Oh yeah, and it tastes amazing too.
Feel free to serve it in a real bowl and maybe with some crusty bread instead of saltines.
2 cups lentils
8 cups vegetable broth
1 onion, diced
3 stalks celery, diced
2 carrots, chopped
6 oz. fresh spinach, chopped
2 cloves garlic, minced
1 t. salt
1/2 t. pepper
1 t. oregano
1 t. cumin
2 bay leaves
1/4 t. cayenne pepper
1 14 oz. can diced tomatoes
1 T. red wine vinegar
Put everything in the crockpot and cook on low for 8 hours, but add the vegetable broth LAST. Most likely, you won’t have room to pour all the liquid in yet. Once the vegetables have all cooked down, then add the rest of the liquid. My 5-qt crock pot is filled to the rim by the time everything is included.
This soup also freezes really well, so save half the pot for a meal another time.
