Leave a bit of texture (veggie chunks) when you blend the soup so it doesn’t end up like baby food…unless you are feeding a baby…in which case, mush away! If it comes out too thick, simply thin out with a bit of broth or water. Don’t have a blender? You can use a potato masher to get a chunky texture. CAN BE FROZEN 

Savoury Lentil Veggie Soup (Slow-Cooker)
Serves:: 6-8 servings
Prep time:: 
Cook time:: 
Total time:: 
  • 1 cup lentils, green or brown
  • 8 cups water
  • 21/2-3 tsp herbed salt (eg. Herbamare)
  • 2 large carrots or parsnips, chunky chopped (halved or quartered to fit into pot)
  • 4 stalks celery, chunky chopped (halved or quartered to fit into pot)
  • 1 large onion, skinned chunky chopped (quartered)
  • 2-3 potatoes, white or sweet (about 2 cups) unskinned, chunky chopped
  • 1⁄2 tsp each of savory, sage, thyme (opt)
  1. Chop all veggies into large pieces, only small enough to fit into slow cooker.
  2. Place all ingredients into slow cooker and cook 3-4 hours on high, or 7-8 on low.
  3. When all ingredients are soft, puree with hand blender until desired consistency. You may enjoy a few chunks of visible veggies.
  4. Test for flavor and texture, adding more water if desired. If more saltiness is desired, add a splash of soysauce or Bragg's liquid soy.