Saturday, October 8, 2011

Super-Yummy Lentil Soup Recipe {this one's for you, Steph}

Here's a delicious variation on lentil soup passed along to me by my sister, Carrie. 
It's super-easy to make in the crock pot and there are a few tasty twists included: 
 balsamic vinegar, shredded cabbage and spinach (to add a little crunch),
and a dollop of goat cheese.


                                                               1 onion, chopped
                                                               4 carrots, sliced
                                                               3 stalks of celery, sliced
                                                               4 garlic cloves, minced
                                                               2 bay leaves
                                                               2 tsp. basil
                                                               2 tsp. oregano
                                                               2 cups dry lentils
                                                               6 cups vegetable broth
                                                               1 cup water
                                                               2 Tbsp. balsamic vinegar
                                                               2 potatoes, peeled and cubed

                                                               2-3 big handfuls of fresh spinach, sliced thin
                                                               1 cup fresh cabbage, sliced thin
                                                               soft goat cheese

Put everything except the spinach, cabbage and goat cheese in the crock pot for 4 hours on high. 
Add the spinach and cabbage for the last 30 minutes. 
Top with goat cheese and serve with crusty bread.


1 comment:

  1. Yum! I can't wait to try this. :-) Thanks for sharing!


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