The other day I felt like having a hearty soup and I figured I could do things the easy way and use my slow cooker. Really, a slow cooker is a complete blessing because it’s just a matter of putting a whole bunch of ingredients together and walking away.
Super easy to make! I found THIS recipe and varied it a little.
6 cups veggie broth (I used 3 bouillon cubes)
2 cups dry brown lentils (rinse and drain)
2 medium red potatoes cubed
1 medium carrots chopped
2 large celery stalks, diced
2-3 cloves garlic, minced
3 bay leaves
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
black pepper and sea salt, to taste
1-2 tablespoons Earth Balance, optional.
Apparently it gives the soup a richer flavour, but I used it, so I can’t tell you otherwise.
Clean and prepare the veggies before hand. To make the veggie broth, I boiled 3 cups of water and then mashed the cubes with a spoon in a bowl. I really rinsed the heck out of the lentils. I would highly recommend doing so. I put in all the ingredients and the water in to the crock pot and let everything alone for six hours on the first level.
The result was the kitchen smelling lovely and fragrant. This recipe was incredibly satisfying with a 1/4 cup of Daiya on it. I had this every day for lunch for a week, so needless to say it makes five servings.