No meat, No wheat

Archive for the ‘Soups to have in your repetoire’ Category

$3.00 makes the best Lentil Soup I’ve ever eaten!

Lentil Soup

Lentil Soup in slow cooker

  Red Lentil Soup

On Monday, my daughter Emily created an amazing lentil soup. Besides being a “machaya” after all the Passover food, it was the best lentil soup I’d ever eaten.  Before going to work that morning, she’d put all the ingredients into our slow cooker.  She left it cooking all day, and within a few hours, the house smelled wonderful. I liked it so much, she asked if she should make it again today. This time I asked her to write down the ingredients she used so I could post this recipe. Lentils are really nutritious, and I’m so happy with this soup. Emily deserves all the credit for this recipe.

Except on Shabbos, I hardly use my crock pot. But lately, I’ve created many wonderful soups and vegan main course meals. I’ll start posting crock pot recipes not only for Shabbos, but weekday meals, as well.  This lentil soup is not only delicious, it requires very minimal preparation, and as Emily pointed out, the ingredients cost less than $3.00!

Ingredients

  • 1 pound bag of red lentils, rinsed
  • 3 small or 1 large onion, chopped small but not minced
  •  Olive Oil, enough to thinly coat bottom of crock pot, about 2 Tablespoons
  • 6 cups of water to cook the lentils all day, and then another 1-2 cups, depending on how thick or thin you like your soup

Supplies

  • 6 Quart Slow Cooker (Crock Pot)
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Colander or strainer
Lentil Soup in the crock pot

   Red Lentil Soup in the Crock Pot

Instructions

Cover the bottom of a 6 quart crock pot with a thin coating of olive oil. Rinse a bag of red lentils using a colander or strainer that has holes smaller than the lentils. Remove any dirt, stones or irregular lentils and place them into the crock pot. Chop the onion into small pieces and add them to the lentils. Add 1 Tablespoon of salt, or as much or little as you want. Add 6 cups of water and cover the crock pot. Let it cook on the low setting all day, for about 6-8 hours. At that point, the soup was very thick, so Emily added 2 more cups of water,  bringing the total water added to 8 cups. It’s up to you how thick or thin you want your soup, and that will determine how much water you’ll add after the original 6 cups of cooking liquid. Betayavon!

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