Crock Pot Vegetarian Lentil Soup Recipes

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Steps:

• Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
• Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Steps:

• Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened.
• Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.

Steps:

• Rinse Lentils and then put them into a crockpot.
• Add remaining ingredients and stir.
• Cook on low for 6-8 hours.

Steps:

• Heat oil in non-stick skillet over medium heat. Add onion and celery; cook until crisp-tender (about 3-5 minutes). Add garlic and saute, being careful not to burn.
• Combine this with remaining ingredients in a large Crock-Pot. Cook on Low 4 hours or on High 2 hours, or until lentils are tender.
• Garnish with shredded mozzarella cheese and finely chopped roasted red peppers. You could also serve over or stir in your favorite pasta or rice.
• NOTE: For more crisp-tender texture, add the frozen veggies during last 30-60 minutes of cooking time. My kids don't like the taste of celery, so I chop it very finely so that it "disappears" in the soup.
• For Vegetarian you must use Vegetable Broth.

Steps:

• Rinse lentils.
• Place all ingredients except the pepper into a 4-6 quart slow cooker.
• Cover and cook on low for at least 12 hours, or high for at least 5 hours.
• Season with pepper and remove the bay leaves before serving.