This Slow Cooker Red Lentil Soup came out so good! The flavors are diverse and rich and my husband loves it. There is something I have to tell you about Ed. He puts saltine crackers in every soup or chowder that he sees. No question or thought – he just adds the saltines. So, anyway, he loves this with his signature saltines (oh, well). I love it to, sans the crackers, and so will you.
2 cups dried Red Lentils
32 ounce Vegetable Broth
3 carrots, cut into chunks
1 can Diced Tomatoes
4 ounces Tomato Paste
1 onion, diced
2 garlic cloves, very finely diced or minced
1 teaspoon Dried Basil
1 teaspoon Dried Thyme
1/2 teaspoon Ground Cumin
1 teaspoon salt
1/4 teaspoon black pepper
You do not have to pre-soak lentils. That makes this an even easier soup.
Put everything in the Slow Cooker and cook on low 8 - 10 hours or on high 4-5 hours.
This is what you could call a dump and go recipe.
Let cool to room temperature.
Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of serving -
Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.
Ready to serve.