A shortage of time brings out the slow cooker for one of my favorite Winter meals.
Lentil soup doesn't really need a recipe. I base this soup on 3 cups lentils and 7-10 cups of water or vegetable stock. This one was made with water.
-Rinse the lentils and add to a slow cooker, dutch oven or stock pot, along with the water and cook on low or high (depends on the slow cooker)for 4 hours. Add diced onion, chopped carrots, chunked potatoes, and a few tablespoons red wine -Cover and cook for another 3 to 4 hours -Add a couple handfuls of fresh spinach, 1-2 tablespoons molasses, 2-3 tablespoons red wine vinegar, lots freshly ground black pepper and cook for another 30 minutes. -Serve with additional red wine vinegar, sliced green onions, and common crackers. Common crackers elevate any soup they are served with.
No added fat slow cooker lentil soup ready to plate
Plated with a sprinkle of red wine vinegar, additional black pepper, and common crackers. I forgot the green onions
The thing about this soup, which is really more of a stew, is it can be used in a number of different ways. Last night, fer instance, I ladled a good bit of it over spaghetti. Makes a great pasta sauce. Especially with some fresh nutritional yeast as a topping. N
Nutritional yeast, affectionately known as "Nooch", sounds bad I know, but it is really tasty stuff as long as it is fresh. The canned stuff is not the same.
This lentil soup is also good over baked potatoes and/or baked sweet potatoes. I often make this with veggies. Applesauce served, as a side, adds a bit of sweetness that compliments the earthiness of the stew.
Last Edit: Jan 24, 2017 9:14:37 GMT -5 by gracoman