Happy Valley Lentil Soup

I found many different varieties of Lentil Soup and settled on this combination of prep and timing. I love cooking soup in a crockpot filling the kitchen with the home made smell of vegetables. It is almost spring and I can hardly wait for the organic fresh vegetables of the Happy Valley in Western Mass. In the meantime, I am trying this vegetarian cleanse and all these ingredients fit the bill! !

Yum!

Happy Valley Lentil Soup:

Image

Saute in a pan:

  • 1 tablespoon olive oil
  • 1 medium celery stalk, small dice
  • 1 medium carrot, peeled and small dice
  • 1/2 medium yellow onion, small dice
  • 2 medium garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper

Add the above with below ingredients to the crockpot or slow cooker:

  • 1 quart low-sodium organic vegetable or chicken broth
  • 1 (15-ounce) can diced tomatoes juice included
  • 1 1/4 cups lentils (any color except red), rinsed
  • 1 bay leaf
  • 1/4 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon red wine vinegar or sherry vinegar or apple cider vinegar
  • 2 ounces spinach leaves

Let cook on high for 1 hour or more until the bean soften to taste – if you like more texture from your lentil beans – take half the soup and blend it in the blender and add back into the pot.  This is a great healthy soup!

Nutrition Information per serving: (recipe makes 6 servings)

Calories
274
Total Fat
3.4g
Sat. Fat
0.5g
Cholest.
0mg
Sodium
210.2mg
Carb.
45.9g
Fiber
21.3g
Sugars
4.6g
Protein
18.1g
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About NancyE

I'm a top ranked master Marathon Runner, Waterskier, Alpine Skiing Development Coach & PSIA certified instructor, Ski Race Photographer, Proud Mom, & Loving Wife. I love my Community, my Home, my Labrador Retriever, my Trails in the summer & Mountains in the winter. I'm a lymphoma cancer survivor diagnosed July 2010 - passionate about sharing my strength, finding a cure & raising the funds needed for research, working toward the ultimate goal of a cancer free world
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