Slow Cooker Lentil Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 12 |
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We have a regular Monday night get together for dinner with friends. I try to make a different soup as a starter every week. Sometimes I follow a recipe & others I just sort of throw whatever appeals in the pot. This was last nights soup & it was one of the throw things together. We all agreed that this is a make again soup. I made this in a 1.5 litre slowcooker. It will serve 8 as a starter, 4 as a main course. I used a combination of portabello & white mushrooms, as that is what I had in the fridge. You could add some cooked diced chicken during the last hour of cooking if you wanted to. Ingredients:
2/3 cup sliced mushrooms |
2/3 cup sliced celery |
2/3 cup diced bell pepper (orange & yellow) |
1 teaspoon olive oil |
1 teaspoon butter |
1/8 teaspoon cumin |
1 1/2 cups v 8 juice |
1 1/2 cups chicken broth (or sub vegetable broth) |
2/3 cup sliced carrot |
1/2 cup dried brown lentils (sorted & rinsed) |
1/8 teaspoon ground coriander |
1/4 teaspoon celery salt |
1/2 teaspoon dill weed |
1 tablespoon soy sauce |
ground pepper |
1/3 cup barley (pot or pearl) |
1 cup chicken broth |
Directions:
1. Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
2. Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
3. Cook on low for 6 hours.
4. Add barley & as much of the last cup of chicken broth as needed.
5. Cook on high for 1 hour.
6. Garnish with fresh parsley when serving.
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