Lentil-Veggie Soup (Crock Pot)
This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
vegan
vegetarian
pescatarian
- 1 teaspoon dried oregano
- 1 1/2 cups water
- 2 leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 3 garlic cloves minced
- fresh ground black pepper to taste
- 1 can diced tomatoes
- 1 1/2 cups celery chopped
- 1 1/2 cups onions chopped
- 1 cup dry lentils
- 1 1/2 cups carrots chopped
- 3 1/2 cups vegetable broth (2 cans)
- Carbohydrate 32.6935045629314 g
- Cholesterol 0 mg
- Fat 0.693463560652164 g
- Fiber 14.0525012969184 g
- Protein 11.1672759854935 g
- Saturated Fat 0.114451489913886 g
- Serving Size 1 1 serving(s) (241g)
- Sodium 37.2527007638705 mg
- Sugar 18.641003266013 g
- Trans Fat 0.155210443194676 g
- Calories 177 calories
Rinse lentils. Place all ingredients except the pepper into a 4-6 quart slow cooker. Cover and cook on low for at least 12 hours, or high for at least 5 hours. Season with pepper and remove the bay leaves before serving.
