We like soup. Like, a lot. What we like better is one pot meals that can be used several different ways. Take lentils for examples. The high protein and high fiber legumes are not only delicious and filling but they’re crazy versatile.Doesn’t get much better.
Because we went lurve soup, we went that route-obviously. We also turned the exact same dish, using the same ingredients, into a dip because who doesn’t love a bean dip? We used a crockpot. If you haven’t invested in one, please do. It makes cooking at home so much easier. All you have to do is toss ingredients in, flip on high and come back in a few hours. Such a genius invention.
Editor’s Note: If you don’t own a crockpot, you can still make these recipes! Instead of cooking for 4 hours, cook for 40-60 minutes on medium high heat, covered, until vegetables and lentils are fully cooked. Saute vegetables first with a tablespoon of olive oil.
3 chopped stalks of celery + 3 chopped carrots + 1 cup of diced onions + ½ cup of diced green onions + 2 cups of lentils + *6-8 cups of vegetable broth + Seasons (salt, pepper, garlic)
1. Place all ingredients into crockpot and set to high. Cook for 4 hours. If you are only going to make soup from this recipe, use 8 cups of broth. Season to taste.
2.Optional: For a smoother and thick soup, blend with an immersion blender once soup is finished cooking.
1.Using a blender or immersion blender, puree soup till smooth (don’t over mix).
2. Place in a separate bowl and allow to fully thicken and cool. For best results, place in fridge for 3 hours before serving.
You can eat this soup as is, but whether it’s pureed or left as, it taste banging over jasmine or basmati rice.