January 4, 2012 at 5:07 pm
by Irina Gonzalez
I feel like I’ve struck jackpot with my latest slow cooker recipe. It’s vegan and vegetarian-friendly, it’s healthy (only veggies here) and thus perfect for my continuing diet success and it’s a soup, one of my favorite slow cooker meals to make. Plus, this soup tasted SO good.
Seriously, I’ve hit the jackpot with this chunky pink lentil and bean soup.
And it was all so simple!
The only step in this preparation is throwing the ingredients in the crockpot, mixing them up and setting it to cook overnight. This is why I love soups.
Slow Cooker Chunky Pink Lentil & Bean Soup (adapted from A Year of Slow Cooking’s Moroccan Lentil Soup)
Makes: 8 servings
Prep: 10 minutes
Slow Cook: on High for 6 hours or 8-10 hours on Low
1 cup pink lentils
1 (15 oz) can cannellini beans, drained
1 (15.5 oz) can chickpeas, drained
1 cup frozen pearl onions
1 (10 oz) package of mixed vegetables
1 (28 oz) can diced tomato with juice
2 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon celery seed
2 teaspoons dried chives
1 teaspoon cumin
1/2 teaspoon ground black pepper
1 teaspoon sea salt
6 cups water
4 teaspoons Better than Bouillon vegetable base
Combine all ingredients in the slow cooker and mix them thoroughly with a spoon. Make sure that no pink lentils are sticking to the bottom, then set it for 6 hours on High or 8-10 hours on Low. Once done, serve as a great healthy and hearty meal.
This was my first dish in 2012. What have you made so far this year? Today is one of the first really cold days of the season, are you making a cozy soup or hearty stew to keep warm? Share your favorites in the comments below!