Another hearty filled-bowl recipe, and another slow cooker one, too- because what else is a busy mama to make in the heart of winter? I surely do not crave heaping salads when there is frost on the ground. But rest assured, healthy mama, there are other ways to get in your veggies in a warm, comforting way even in the dead of winter. This lentil soup is one I've been making for years. It's hearty and filling, packed with fiber, iron and b-vitamins from the lentils and with simple seasonal ingredients (carrots, celery and onions- you can use fresh or canned tomatoes) it's a soup you could easily make every single week.
Slow Cooker French Lentil Soup 1 medium onion, diced 2 medium carrots, diced 2 stalks celery, diced 2 roma tomatoes, seeded and diced (or 1/2 cup canned) 1 large clove garlic, minced 1 1/2 cups french or green lentils 6 cups chicken bone broth (or unsalted stock) 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried parsley 1/2 tsp sea salt (more as needed)
2 cups finely chopped spinach or kale (optional) 1. Add all ingredients through sea salt to slow cooker.
2. Cook on high 3-4 hours or low 6-8 hours. In the last 10-20 minutes of cooking, remove cover, add greens and stir to wilt. Finish cooking, season to taste and serve hot.