Lentils are one of the best choices for easy, healthy soups. Their mild flavor allows the fresh flavors of herbs and veggies to shine through while bulking up a simple soup and turning it into a hearty meal when matched with a crusty hunk of bread.
1 cup dry lentils
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 bay leaf
3 1/2 cups chicken broth or veggie broth
1 1/2 cup water
1 can (14.5 ounce size) Italian-style stewed tomatoes
1/4 cup snipped fresh parsley
2 tablespoons cider vinegar
Rinse lentils. In crock pot, place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, and bay leaf. Stir in broth, water and undrained tomatoes.
Cover; cook on low-heat setting for 12 hours or on high-heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar (if desired).
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reviews & comments
October 8, 2017
This is my new favorite Sunday meal prep! Delicious! Added extra spices for more flavor! Thanks!
January 23, 2017
First time making this recipe and it turned out really well. I did have to add salt but the broth I used may have had less salt than other brands.
June 8, 2016
I am trying to be healthy and I am not used to it at all but this soup was yummy and easy to make. I substituted carrots by potatoes and used a maggie cube instead of veggie broth because it is not available where I live. The result was great and I really like this soup. Thanks for the recipe.