Crock Pot Vegetarian Lentil Soup Recipes

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.

Steps:

• Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened.
• Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.

Steps:

• Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
• While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.

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.

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.

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.

Steps:

• fill pot with hot water add dry lentils, rice salt, pepper, sofrito, zazon and cook in medium heat or crock pot for 40 minutes or until lentils and rice are soft.
• add more water if it decreased and salt if needed.
• Add peanut butter, tomatoe sauce, sugar, stir fry peppers, mixed vegetables, and spinach and cook for 10 minutes.