Lentil Soup & Veggies

As part of the TiffsTable project, I will post some deliciously nutritious and cozy recipes for you.

One staple soup that I cook and eat all year around is lentil soup. #lentilsoup

Vegetable and Red Lentil Soup

Sometimes I don't feel like cooking over a pot and I like my meals to cook themselves (for the most part) so that I can work on other projects. The slow cooker helps me achieve this method. This recipe is quick and hearty. A Greek or an Italian salad is a perfect complimentary dish to have with it.

This recipe makes about 4 servings.

Ingredients

• 1 carton (about 14 ounces) of veggie broth

• 1 can (about 14 ounces) of diced tomatoes

• 2 medium zucchini, diced

• 1 red bell pepper, diced

• 1 red jalapino pepper, diced

• 1/2 cup of carrots, chopped

• 1/2 cup of peewee potatoes cut in 1/2

• 1/2 cup red lentils, rinsed and sorted

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon basil

• 1 tablespoon thyme

The Plan

Start food prepping...

Chop the zucchini, red pepper, carrots and potatoes separately in the chopper

or with a knife.

Set the zucchini, red pepper and carrots aside in a bowl.

Measure out the seasonings, salt and pepper and set aside in a bowl.

Start cookin'...

Combine broth, veggies, seasonings, salt, pepper and lentils in slow cooker.

Cook on LOW 8 hours or on HIGH 4 hours.

Final Touches...

Spoon some of the soup into another pot, let it chill and use a food processor

or blender to smooth it out.

Return the soup to the Slow Cooker (that is now turned off) and mix it up.

This makes for a hearty, smooth and textured veggie lentil soup!