Monday, September 06, 2010

Slow Cooker Recipes: Vegan Lentil Soup

It's been a rather busy time with this blog. I'd like to apologize in advance for those getting these blog posts in your inbox. You'd have received 4 emails from me in 4 days. I promise to slow down for the next ones. :)

All the ingredients in the slow cooker, ready to simmer.
This soup is my go to recipe when I want to whip up a comforting, nourishing soup that uses few ingredients. You can make this soup in 45 minutes and in even less time if you used canned lentils. However, I prefer to use dry lentils. This will make roughly 16 servings and freezes very well.

  • 5 stalks of celery, cleaned, and sliced diagonally in 1 cm thick slices
  • 5 carrots, peeled and sliced diagonally 1 cm thick
  • 2 large yellow onions, peeled, halved and sliced into 1 cm half rondelles
  • 2 liters of vegetable stock
  • 1 can diced tomatoes 
  • 1 clove of garlic, crushed
  • 1 cup lentils (any kind but red lentils)
  • 2 bay leaves
  • 2 teaspoons freshly ground cumin
  • 1 teaspoon ground coriander (optional)
  • 1 teaspoon grain mustard (not dry)
  • 2 teaspoons sherry vinegar
 In a slow cooker, add in all of the ingredients, other than the mustard and sherry vinegar and simmer for at least 4 hours on low, or if you were to do this on the stove, 45 minutes, until the lentils are cooked through. Add in the last two ingredients and stir. Let it cool enough to eat. Salt & pepper to taste when ready but be mindful of the canned tomatoes which are usually very salty already.

This is what it looks like when cooked:

Yummy vegan lentil soup!


Babette said...

That looks good! I'll make sure I try it in my slow-cooker!

Anonymous said...

Cassie, where can one find Chia seeds in Montreal?