Ingredients
- 1 regular sized bag green lentils, can also use red or yellow, or a combination
- OR regular sized split peas, can use yellow too or a combo of both
- 1 onion, diced
- 5 cloves garlic , minced
- 2 bay leaves
- 3 stalks celery, diced
- 3-4 carrots, sliced thick, then quartered
- vegetable bouillon, to taste
- Bragg's Liquid Aminos, to taste
soup, main, crockpot, MWL, easy
Lentil Soup / Split Pea Soup. To import, drag image to your MacGourmet recipe box.
Directions
I use the same basic recipe for Split Pea / Lentil Soup, just swapping out the legumes of choice. A friend of mine adds a tiny bit of smoke flavoring to her Split Pea - sounds yummy. And I like to squeeze a bit of fresh lemon in my lentil for garnish. I don't use a recipe for this, as I'm used to just eyeballing it, but here is my attempt to write it all down. I love to make a big pot of this for dinner, then eat it for lunch all week on top of different grains or baked potatoes.
Place lentils or split peas in crockpot and cover with water about half way up crock pot. Saute garlic, onion, and celery in a pan with a few tablespoons of water til softened. Add sauted veggies, raw carrots and bay leaves to crock pot and cook on high for 4-6 hours.
When soup is done, add vegetable bouillon and Bragg's to taste. You might need to add about 1 teaspoon vegetable bouillon per cup of liquid (estimate) and even less if you are using Bragg's as well. Add seasonings slowly as not to over salt. Add more water if necessary, if too much has evaporated.
Serve with crusty bread and a big green salad. You can also serve over a baked potato, or grains such as: brown rice, white rice, kamut, or couscous.