Crock Pot Lentil And Apricot 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 MOROCCAN LENTIL AND CHICKPEA SOUP.

Steps:

• In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
• Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking.
• Ladle the soup into bowls and top with whipped goat cheese, almonds, and fresh cilantro. Eat!

LENTIL-VEGGIE SOUP (CROCK POT)

Steps:

• Rinse lentils.
• Place all ingredients except the pepper into a 4-6 quart slow cooker.
• Cover and cook on low for at least 12 hours, or high for at least 5 hours.
• Season with pepper and remove the bay leaves before serving.

APRICOT LENTIL SOUP

Steps:

• Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
• Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
• Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

CROCK POT LENTIL SOUP

Steps:

• 1. Place 1 bag of lentils (about 2 cups) in your crock pot with the 4 cups of chicken broth and 4 cups of water.
• 2. Cut up onion, celery and carrots and mince fine in a food processor or by hand. Saute the veggies in a large frying pan with 1 tablespoon of olive oil until soft. Add them to the crock pot.
• 3. Stir everything up and add the hamhock. Cook on low all day. (I put mine in at 7 in the morning and we didn't eat it until nearly 9 that night. It will be fine.)
• 4. After it has cooked between 6 and 8 hours take out the hamhock and get rid of the fat and bone. Chop up the meat and put it back in with the lentils. Add the salt and pepper to taste. I found 2 teaspoons of salt was just right but a saltier hamhock may mean you don't need to add as much salt.
• 5. Add another 1 to 2 cups of chicken broth or water to thin it back down to soup consistency at this point and allow to simmer a little longer. Serve it up, top it with sour cream and enjoy!

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

RED LENTIL AND APRICOT SOUP

Steps:

• In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
• Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
• Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.

CROCK POT LENTILS WITH HAM AND ROSEMARY

Steps:

• Combine all the ingredients in crock pot.
• Cover and cook on HIGH until lentils are tender, 2 1/2 to 3 hours.
• Add boiling water if you want soupier lentils.
• Discard bay leaf before serving.

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 LENTIL AND APRICOT SOUP

Steps:

• Wash and drain lentils.
• Chop up everything that requires chopping and throw the lot in the crock pot.
• Cook on the AUTO setting of the crock pot Garnish with cilantro when serving.
• Really nice with crusty bread!

SLOW COOKER LENTIL SOUP WITH SAUSAGE

Steps:

• Combine sausages, carrots, celery, onion, tomatoes, lentils, water, wine, oil, garlic, oregano, basil, thyme, bay leaf, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on Low until lentils are tender and sausage is no longer pink, 6 to 8 hours.
• When ready to serve, stir in spinach and cook until it wilts, 7 to 10 minutes. Remove bay leaf.