Happy Thursday everyone!
Earlier this week I posted about hosting a healthy potluck as we did at Bethany's house.(You can check out that post here!) One of her favorite dishes is Lentil soup, which she made for us at her dinner party. Today she is sharing her homemade recipe! (Which I have to say is super delicious!) Bethany has now crossed over to a vegan and gluten free diet and so this recipe is friendly for those of you who also follow either or both of these diets! :)
What you need:
- Crock pot / slow cooker
- Measuring cup
- 1 quart (maybe 1.5 quarts) of Vegetable Broth
- 1/3 cup of Black Lentils (uncooked)
- 1/2 cup of Green Lentils (uncooked)
- 1/8 cup of Quinoa (uncooked)
- 4 Celery Stalks
- 2 Garlic Cloves
- 2 cups of Baby Carrots
- 1/2 of kidney beans
- 1/2 of an onion
- Bragg Nutritional yeast
- Bragg Aminos
- First, wash all your vegetables.
- Next, pour 1 quart of the vegetable broth into the crock pot.
- Start with heat on high.
- Add in both lentils and quinoa.
- Chop up the celery, onions, garlic, and carrots extra fine. The smaller the better!
- Mix in all ingredients into the crockpot and stir well.
- Set your timer for four hours.
- Within 4 hours, even with the crock pot set on high, the soup will still need more time.
- However it is important to check the consistency, and stir it periodically. The vegetables will have absorbed the broth a bit and will appeared cooked.
- Set the timer for another 2 hours.
By 6 hours, the soup will be almost done, or pretty much complete.
The lentils will have expanded and softened. The carrots will be softer. The onions will have shrunk.
You can see the consistency of the broth will turn thicker as well.
If you feel the broth has been over absorbed by the lentils and veggies- you can add in a little more broth to liquify it. Really , that depends on how "brothy" you prefer your soups.
I don't add salt or pepper. I like to keep the recipe as low sodium as possible. However for a little seasoning I add in Bragg Nutrional Yeast (About 1/4 of a cup.)
If you want a more "salty" taste, you can also add Bragg Amino's (about 2 table spoons).
Usually by 6-6.5 hours your soup should be done. If you prepare your ingredients and plan to leave it for more than 6 hours, while you're at work or what not... put it on low. It will take longer to cook, but won't burn this way.
Serve it hot and enjoy!!
*For those of you who like a little garnish to your soup...try it with a slice of dark rye bread.
Written, Styled and Photographed by: Bethany Nauert
Co-Written by: Kristen Tola Hettich