Day 12: Lentils
Lentils are one of my top favorite go-to foods. They are so versatile, I try and throw them in as much as possible because they add so much flavor, protein and nutrients to so many dishes.
Lentils make a great substitute for any dish requiring ground meat because the flavor and texture is very similar. Even more healthy than meat, less fat, great protein and added fiber! You can use them to make things like bolognese sauce, meatballs or shepherds pie.
Yesterday, I threw some black lentils in a slow cooker and made a big pot of delicious lentil soup. It was so easy and tasty I can tell it’s going to be one of those staples for the winter… #27DaysOfThanks for lentils!
Easy Vegan Lentil Soup
I made this soup in a slow cooker (or crockpot) but you can make it on the stove top as well, just follow the cooking instructions for the lentils, add veggies and cook until tender…
One bag of any color lentils (I used black lentils this time but green, brown or red work great too)
Carton of veggie broth
Can of diced tomatoes (I used fire roasted)
1 potato (your choice, I used a gold but sweet would be good)
2 carrots (diced)
3 stalks of celery (diced)
One bag of cut up butternut squash (optional)
2 large garlic cloves
3 bay leaves
spices (I used a dash of cayenne & garlic powder)
Dash of salt/pepper
- Wash and sort lentils – throw in the pot
- Wash and chop all veggies – thrown in the pot
- Add broth, chopped can tomatoes, garlic and spices
- Put the lid on and you are done!
- Follow slow cooker instructions or wait a few hours you will know when it’s done…usually 4-5 hours on high, 6-7 on low.
Enjoy a wonderfully nutrient dense delicious hot soup that should last a few days 🙂