Feeling like making something delicious that’s easy, hearty and healthy? This Crock Pot Lentil Soup is just what you need. Simply throw in the ingredients and let your slow cooker take over. This soup can be made overnight and you’ll remove the lid in the morning to be greeted with a warm aroma that will entice your taste buds.
Crockpot Lentil Soup
Ingredients:
- 1⁄2 cup dry lentils
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 2 large carrots, diced (approximately 1 cup)
- 1-2 teaspoons sea salt, to taste
- 5 cups low-sodium organic chicken or vegetable stock
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh parsley, chopped
Instructions:
- In a 6-quart crockpot, combine the lentils, onion, garlic, carrots, sea salt, stock and spices.
- Stir until everything is combined.
- Cover and cook for 8 hours on low setting or 4 hours on high.
- Stir in the vinegar and parsley and adjust seasoning with more salt or fresh cracked black pepper to taste.
FAQ:
- Q: Can I make this Lentil Soup ahead of time?
- A: Absolutely! Lentil soup tastes even better the next day. You can make the entire soup a day in advance and store in the refrigerator until you are ready to serve it.
- Q: Can I use canned lentils?
- A: Yes, but make sure to use the low-sodium variety. If you do use canned lentils, you can omit the soaking step in the instructions.
Check out this video for some great tips on how to make the perfect lentil soup:
Looking for a delicious and easier way to whip up a cake? This Scratch Sponge Cake recipe is perfect! Enjoy a light and fluffy cake that’s deliciously moist. And since you’ll be baking from scratch, you can control your ingredients and have a dessert that everyone will love.
Scratch Sponge Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup milk
- confectioners’ sugar for dusting (optional)
Instructions:
- Preheat oven to 350°F and spray two 8-inch cake pans with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add in the eggs one at a time, and mix until combined. Add in the oil, vanilla extract, and milk and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly between the two pans, and bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners sugar, if desired. Enjoy!
Need a few helpful tips for the perfect sponge cake? Check out the article from The Spruce Eats for insider secrets.
Don’t forget to pick up a kitchen essential like the DCIGNA 6 Inch Cake Pan Set (https://amzn.to/3lr1RSn) before you start baking. They stack easily and can be used to make layered cakes. Plus, with their non-stick coating, you don’t have to worry about your creations sticking to the surface.
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Crockpot Lentil Soup | Easy, Healthy Slow Cooker Soup Recipe
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