Crock Pot Curried Lentil Soup Food

SLOW COOKER LENTIL SOUP

Steps:

• Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
• Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

CROCKPOT COCONUT LENTIL CURRY

Steps:

• Add the dried brown lentils, ginger, cumin, coriander, turmeric, if using the cayenne, crushed tomatoes, garlic, onion, and 3 cups of water in your crockpot. Put the lid on and set the timer for 4 hours on high or 8 hours on low.
• Stir the coconut milk, 2 teaspoons of sea salt, cilantro, and cherry tomatoes into the curry. Taste and add extra salt to taste.
• Serve on its own or over a bed of rice.

SLOW-COOKER CURRIED LENTIL SOUP

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
• Cover; cook on Low setting for 8 to 9 hours.
• About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
• Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.

CROCK POT LENTIL SOUP (VEGETARIAN)

Steps:

• Heat oil in non-stick skillet over medium heat. Add onion and celery; cook until crisp-tender (about 3-5 minutes). Add garlic and saute, being careful not to burn.
• Combine this with remaining ingredients in a large Crock-Pot. Cook on Low 4 hours or on High 2 hours, or until lentils are tender.
• Garnish with shredded mozzarella cheese and finely chopped roasted red peppers. You could also serve over or stir in your favorite pasta or rice.
• NOTE: For more crisp-tender texture, add the frozen veggies during last 30-60 minutes of cooking time. My kids don't like the taste of celery, so I chop it very finely so that it "disappears" in the soup.
• For Vegetarian you must use Vegetable Broth.

CROCK POT CURRIED LENTIL SOUP

Steps:

• Heat oil in skillet over medium high heat.
• Add onion and cook until translucent.
• Add curry, stir and cook for 1-2 minutes.
• (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
• Pour the contents of the pan, and the rest of the stock into a crock pot.
• Add the lentils to the pot.
• Cover and cook on low for 6 hours.
• Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

CROCK POT LENTIL SOUP

Steps:

• Mix all ingredients together in crock pot.
• Cook on low for 6 hours.

SLOW COOKER LENTIL AND HAM SOUP

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

CROCK POT MEDITERRANEAN CURRIED LENTIL SOUP

Steps:

• Preheat a cast iron pan or heavy frying pan over medium heat. Heat the olive oil.
• Add the onions and garlic and saute for 3-5 minutes until they begin to brown.
• Add the carrots and portobellos and saute for another 3-5 minutes until the mushrooms begin to absorb the oil. Season this step with 1/2 tsp pepper and salt to taste.
• Add the tomato paste and stir just to combine the vegetables.
• In the bottom of your crock pot, add the curry powder, oregano, thyme and remaining pepper. Add the sauteed vegetables and lentils and mix well.
• Pour in the can of diced tomatoes and stock. Stir to combine and add salt to taste.
• Cook in a crock pot on high heat for 6 hours.
• Garnish with cilantro and serve with crusty bread. Enjoy!

CROCK POT CURRIED LENTIL-LEEK SOUP

Steps:

• Combine all ingredients in a slow cooker.
• Cover and cook on low for 6 1/2 to 7 hours or until lentils are tender
• Serve. For Vegetarian use vegetable broth.

SLOW COOKER RED LENTIL, CHICKPEA, & COCONUT SOUP

Steps:

• In a medium saute pan over medium-low heat, melt the butter.
• Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
• Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
• Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
• Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
• Cook on low for about 8 hours.
• Taste and add additional salt if necessary.
• Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.