It’s been cold and rainy in some of the country which means it’s time to make warm soup to fill everyone’s belly. Even though life has been less of a rush than usual, that doesn’t mean we’re not looking for ways to make life easier in the kitchen.
Once again, it’s time to break out the crockpot! All we do is toss in some lentils, a few herbs, and a mix of vegetables from the farmer’s market and serve it with a dollop of herbed goat cheese on top, which kids love swirling into their soup.
This recipe makes enough to freeze half for cold, lazy nights when you don’t have any time to cook.
Crock Pot Lentil Veggie Stew
- 1 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 leeks, chopped (use only the white and light green part of the leek)
- 2 large carrots, chopped
- 3 celery stalks, diced
- 2 bay leaves
- 1 tbsp fresh thyme
- 2 tsp kosher salt
- 8 cups vegetable broth
- 32 oz can of chopped tomatoes
- 16 oz dried lentils
- 2 cups kale or swiss chard, chopped
- Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
- Add the garlic and cook an additional minute.
- Place the onion mixture with the remaining ingredients in a crockpot and stir.
- Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
- Top with desired accompaniment and serve.*
- You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.
- Serve with plain yogurt, herbed goat cheese, feta cheese, crème fraiche, or Parmesan cheese.