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Slow Cooker Lentil Soup - Lunch

<p>It is full of flavor from simmering the lentils with the vegetables in the slow cooker. It is quite hearty as well for a light, vegetarian soup!</p>
10 Servings Recipe By

Ingredients

  • 2 cups Lentils, Brown, Dry
  • 8 cups Water
  • 3/4 cups dice Onion
  • 1/2 cups dice Celery
  • 1 cup dice Carrot
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/2 teaspoons Oregano, Dried
  • 15 ounces Diced Tomatoes, Canned
  • 2 tablespoons Red Wine Vinegar
  • 1/4 cups chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 163 Calories
  • 0g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 486mg Sodium
  • 30g Total Carb
  • 6g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 0 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place lentils in slow cooker and cover with water.
  2. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  3. Cover and cook on low for 8 hours.
  4. Add tomatoes, red wine vinegar and parsley.
  5. Heat through for 15 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place lentils in slow cooker and cover with water.
  2. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  3. Cover and cook on low for 8 hours.
  4. Add tomatoes, red wine vinegar and parsley.
  5. Heat through for 15 minutes.
  6. Allow to cool.
  7. Divide among pint size freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

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