I’ve never been a big fan of beans so lately I’ve been trying to “train” myself to like them. It’s working. I’m now a fan of black beans, so I figured I’d branch out some and bought a package of lentils. I see lots of recipes for lentils, so after looking through some I decided to go with a crockpot recipe.
This was super easy to make, you just throw everything into the crockpot. It is very hearty, despite being a meat-free soup. If you’re wondering, lentils are very earthy, they sort of remind me of black-eyed peas, just with a different texture. In fact, this soup reminded me a lot in taste of the black-eyed pea soup I make. My husband was skeptical he loved it, so did my three-year old daughter. It makes a ton, so you can freeze some for a rainy day!
Crockpot Lentil Soup
Recipe adapted from I Was Born to Cook
1 pkg dry lentils, rinsed and drained
1 can sliced carrots, with juice
1 onion, chopped
5 cloves garlic, minced
2 tsp Italian seasonings
2 bay leaves
7 cups chicken broth
3 cups water
2 cans fire roasted diced tomatoes
6-8 shakes of hot sauce
Place all ingredients in a crock pot. Cook on LOW for 12 hours or HIGH for 5-6 hours. Discard bay leaves and serve.