Side note: Lentils are freakin' GOOD for you. Loads of fiber, protein and vitamin B...among other good stuff. Read more.
Vegetable and Green Lentil Soup
(courtesy of Rival Crock-Pot Best Loved Slow Cooker Recipes)
Makes 4 servings
1 can (14 1/2 ounces) vegetable broth
1 can (14 1/2 ounces) diced tomatoes, undrained
2 medium zucchini or yellow summer squash, diced (I used both...what the heck, right?)
1 red or yellow pepper. (I used a green one too)
1/2 cup thinly sliced carrots
1/2 cup lentils, rinsed and sorted (I used the whole darn bag...)
1/2 tsp salt
1/4 tsp sugar
1/4 tsp black pepper
2 TBS fresh basil
Combine all the goods for 4 hours (high) or 8 hours low. Sprinkle with cheese. Enjoy! I feel like there needed to be some more zest. But that could be because I went a little happy with the lentils and it sucked out all the juices. Not sure.
Karl's reaction. "This is different. There's no meat in here?" Where's the meat???
Before Pic - with all the fresh veggies!
Yummy Goodness! Your heart will thank you! :)