Eating More Veggies: Lentil Soup

My husband and I recently decided that we eat too much meat.  Beef, chicken, pork, seafood – – you name it, we eat it.  So here’s the plan, we’re going to try to eat meat 3-4 times a week.  The other 3-4 times a week we’ll be eating vegetarian dishes.  Pasta is a great option on a night when you don’t feel like cooking.  It’s quick and easy.  Not one for canned sauces, I usually saute garlic, onions, and red pepper in olive oil, pour over the pasta and top with parmigiano cheese when I want a quick meal.  However, you can only eat so much pasta before you get sick of it.  Thus, I’ve been using my slow-cooker.

It’s easy to use and wonderful to come home from work to have your dinner ready and waiting for you.  I made a basic lentil soup that came out hearty and flavorful.  As soon as I opened our front door I could instantly smell the sweet aromas of onions, garlic, and bay leaves.  Served with some crusty bread, it was a quick and easy meal that left us satisfied and content.  This is the perfect meal on a night during the middle of your crazy week when you don’t have a lot of time or energy to cook!


  • 1 c lentils
  • 1/2 head of cabbage roughly chopped
  • 1 carrot diced
  • 1 small onion diced
  • 1 celery stalk diced
  • 2 gloves of minced garlic
  • 4 c chicken broth
  • 4 c water
  • 2 bay leaves
  • salt & pepper to season


  1. Add all the ingredients to slow cooker and cook on low 6-8 hours
  2. Remove bay leaves
  3. Season with salt and pepper
  4. Serve warm with crusty bread

1 Comment

Filed under Main Course, Soup & Salad

One response to “Eating More Veggies: Lentil Soup

  1. Pingback: Herb & Gruyère Biscuits | Happy When Not Hungry

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