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)
Author: Victoria Laine
Serves:: 6-8 servings
Prep time::
Cook time::
Total time::
Ingredients:
- 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)
Directions:
- Chop all veggies into large pieces, only small enough to fit into slow cooker.
- Place all ingredients into slow cooker and cook 3-4 hours on high, or 7-8 on low.
- When all ingredients are soft, puree with hand blender until desired consistency. You may enjoy a few chunks of visible veggies.
- 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.
