Vegetable Lentil Soup
“Here’s a healthy slow-cooker soup that’s ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavour.” —Mark Morgan, Waterford, Wisconsin
|Servings||Prep Time||Cook Time|
|6servings (about 2 quarts)||15minutes||4-1/2hours|
|6servings (about 2 quarts)||15minutes|
- 3 cups cubed peeled butternut squash
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup dried lentils rinsed
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 cups vegetable broth
- 1 can (14-1/2 oz) Italian diced tomatoes undrained
- 2 cups (about 8 oz) frozen cut green beans
Portions: servings (about 2 quarts)
- Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
- Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.
Lentil Soup Tips
Can you put raw lentils in a slow cooker?
Yes, you can! This recipe is easy: Just add the lentils in and let them cook slowly with the broth.
Do you have to soak lentils before slow-cooking?
No, you can skip soaking! It is a good idea to give the lentils a quick rinse in a strainer, though, just to sift out any dust or dirt.
How do you store lentil soup?
You can store this lentil soup in the fridge for several days. If you can't finish it that quickly, it's easy to freeze. Let the soup cool, then put it in the container of your choice and freeze. Use within six months. Because this soup is so easy to keep, it's great to make ahead of time.
1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.