I remember when I was young. My mother wanted me to eat the most disgusting soups: lentil, black bean, minestrone. “They are healthy for you”, she would insist. I would turn up my nose and demand a grilled cheese. Of course they must be healthy, they looked disgusting. Little would I know that years later, those soups would become backbones of my winter lunches.
The lentil one often still makes me wonder what could I possibly be thinking. Something brown should not taste very good. But with a little veggies and some yummy seasonings, this is a great soup to keep in the fridge and use for your weekly go-to lunch.
My hubby even likes it. That’s saying something. Despite the fact that he is actually trying to eat more healthy and nutritious meals for the sake of his sport.
And it’s actually pretty quick to set up and leave for the day. If you think it might be warming for a long time (aka you’ll be gone for work for 12 hours), you can probably cut back on your cooking time.
Recipe: Lentil and Kale Soup
- 1 cup lentils, rinsed
- 6 to 8 cups water
- 2 vegetable bouillon cubes
- 2 carrots, finely diced (about 1 1/2 cups)
- 1 1/2 cups celery, finely diced
- 2 whole onions, finely diced
- 2 cloves garlic, minced
- 5 cups chopped kale
- 1 teaspoon rosemary
- 1 teaspoon dried basil
- 1/2 teaspoon sage
- salt and pepper to taste
- Add ingredients to the slow cooker.
- Cook on low for 7 to 8 hours.
Another great use of my slow cooker.
What is your favorite slow cooker recipe?