It’s been a minute since I shared a recipe, and this one has been on repeat in my house this season so I figured now’s the time! Since Boston refuses to let winter go, this is still pretty relevant.
This lentil soup recipe stemmed from my love of soup, not finding exactly what I was looking for online, and a ton of dried lentils I had bought on a whim. Not gonna lie though, when I was making it for this post, I completely forgot to buy more lentils. Major fail on my part, but thank god the grocery store near me is open 24 hours!
I threw everything in my crock pot last night (including the lentils) and thought I turned it on high. It turns out I had only turned it on warm…yikes. Clearly yesterday I was not at my best. At least the soup, eventually, came out well!
And here it is! The best crockpot lentil soup recipe ever.
- 1 regular potato
- 1 sweet potato
- 4 carrots
- 4 celery stocks
- 1 onion
- 3 pieces of garlic
- 8 oz of water (or 2 oz of water, 6 oz of vegetable stock)
- (if using all water) 3 vegetable bouillon cubes
- About 8 oz of dried green or brown lentils
- 3 large handfuls of kale
- Chop up the potato, sweet potato, carrots, celery, and onion into medium sized chunks
- Finely chop up the garlic
- Throw the potato, sweet potato, carrots, celery, onion, garlic, and lentils into the crock pot
- Add 8 oz of water and 3 vegetable bouillon cubes (or 2 oz water and 6 oz vegetable stock)
- Turn crock pot on high and let cook for 5-6 hours
- After 5-6 hours, add 3 heaping handfuls of kale
- Cook on low for another 2-3 hours, or on high for another 45 minutes to an hour
My favorite way to serve this soup is with a good crusty bread, or all on its own! I love this recipe because you can really make it your own. Throw more or less veggies in, try it with different dried lentils, or different greens! I hope you have more success at cooking it than I did this last time. Send any pics my way!