From Slow Cooker Favorites Made Healthy (Better Homes & Gardens Cooking).
This was a surprisingly delicious soup. It was actually much thinker that a soup, but thinner that a stew. As Rachel Ray would say, a "stoup." This soup has 0 grams of fat and 12 grams of fiber, so it's very healthy! It takes a long time to cook so you have to kind of plan when you are going to make it. I made it around 8 pm the previous night and we had it for lunch the next day. It reheats wonderfully.
I have a huge slow cooker, so I doubled the recipe. I makes A LOT so be prepared! Also, while it doesn't call for it, I added salt and pepper. It was just to bland without it.
Note: I planned on this being my first soup after my master cleanse. It may be a bit to hearty for most, but we had it with no troubles.
- 1 cup brown lentils, rinsed and drained
- 1 cup chopped carrots (2 medium)
- 1 cup celery (2 stalks)
- 1 cup chopped onion (1 large)
- 1 bay leaf
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon dried thyme, crushed
- 2 cloves garlic, minced
- 2 (14 1/2-ounce) cans vegetable broth or chicken broth
- 1 1/2 cups water
- 1 (14 1/2 oz) can Italian-style stewed tomatoes, undrained
- 1/4 cup snipped fresh parsley
- In a 3 1/2 to 4-quart slow cooker place lentils, carrots, celery, onion, and bay leaf. Sprinkle with basil, oregano, thyme and garlic. Combine broth, water and undreained tomatoes. Pour over all.
- Cover and cook on low-hear for 12 hours or on high-heat for 5 to 6 hours. Remove and discard bay leaf. Stir in parsley.