I don’t even remember the last time I used my slow cooker. Probably the last time I made chili which would have been ages ago!!! When I found this recipe on the MindBodyGreen website, to say I was excited would be an understatement. Only 15 minutes to prepare and then I can just leave it alone for the rest of the day? I ask myself over and over again why I don’t use my slow cooker more often!!
My son LOVES lentils and especially lentil soup. He’ll pretty much eat them any way I serve them so I was excited about introducing this new version of lentil soup to him and the rest of the family. If this was a hit, I knew it was going to become a staple in our household. Needless to say…SUCCESSFUL!!! Yay for me and yay for slow cookers!!! This is a great Sunday recipe if you’re in the kitchen preparing meals for the week. You can start this first thing and let it cook while you do all the other stuff you need to get done in preparation for the week ahead (cause I’m assuming you already know the importance of planning your meals in advance 😉 ). And before you know it, lunch or dinner is served and there will be enough to have it again later in the week or put it in a thermos for your children’s lunch the next day!
6 carrots, diced
1 large onion, diced
4 cloves garlic, minced
1 yellow pepper, chopped
⅛ teaspoon cayenne pepper
3 cups red lentils
4 cups vegetable broth
2-3/4 cups water
1-1/2 teaspoons salt
1 lemon, zest and juice
1 tablespoon fresh rosemary, chopped
- In a six quart slow cooker, add all ingredients EXCEPT lemon zest and juice and rosemary.
- Cook on LOW for 6 hours.
- Stir in lemon zest, juice and rosemary.
- Season with additional salt and pepper to taste.
- Ladle into bowls and garnish with additional chopped rosemary if desired.
Until next time,
Have a fit and fabulous day!