I have a super crazy schedule so I often turn to my crock-pot for homemade, nutritious meals. This is a very easy, low-fat, high protein recipe that you can throw together in your crock-pot! Did I mention that it is also vegetarian friendly? Plus, there’s nothing like coming home to an amazing dinner after a long day…especially when it’s a cold, dreary day.
Note- Just like with beans, you are going to need to soak the lentils over night.
Ingredients:
- 1 lb or 2 cups lentils, picked over and rinsed
- 2 large yellow onions, minced or diced
- 5 cloves garlic, quartered
- 3-4 medium carrots, diced
- 1 tsp dried thyme
- 1/3-1/2 cup of green beans, cut in half (optional)
- 3 small red potatoes, diced (optional)
- 2 celery stalks, chopped
- 2 1/2 Tbs tomato paste
- 1 large bay leave
- 2 Tbs sea salt
- 2 tsp pepper
- 5 cups vegetable broth
- 1 cup of water
- 3 Tbs red wine vinegar or balsamic vinegar
- Top soup with 1 bunch of washed, chopped kale or spinach (OPTIONAL)
Put all the ingredients except for vinegar into your crock pot. Cook on low for 6-7 hours. Add vinegar and cook another 1-2 hours.
Note #2-You can enrich this already delicious soup by making a couple of variations:
- Add 1/2 lb of peppered turkey bacon, or lean ham. I have also added quinoa, diced tomatoes and/or 1 small can of diced green chilis.
Fitaholic 