Call me a pessimist, but I was so surprised when my kids all said that they LOVE this Slow-Cooker Organic Lentil Soup! Needless to say, I was thrilled. Lentils, and especially organic lentils, are one of the healthiest foods on the planet, so if the kids eat them I’m a happy mama!
And I feel like we don’t have enough legumes in our diet, so I’m trying to incorporate them into our meals rotation more. This Slow-Cooker Organic Lentil Soup has become a regular in our weekly meal rotation.
I always serve it with a warm loaf of Blue Sky Organic Wild-Fermented Sourdough bread which I order form Azure Standard every month. At $8.00 per loaf, it’s a bit of a splurge. But paired with a super-frugal dish like this lentil soup, this 100% organic meal is still very economical!
I saute the root veggies and then puree them in the blender before adding them to the soup. This gives the soup a smooth (except for the lentils) texture and also helps thicken it a bit. Masking the tiny pieces of cooked onion, celery, garlic (and any other veggie I decide to throw in) is KEY to the kids eating this stuff!
(Shhh- don’t tell the kids they’re eating onions!)
Oh, and if you’re wondering what is on top of the soup, it’s Savory Roasted Coleslaw. It is so yummy and makes a perfect dairy-free soup topping! Pop it in the oven an hour before dinner!
- 32 oz. organic chicken stock
- 6 c. water
- 2 c. organic lentils
- 1 onion
- 1 stalk celery
- 5 cloves garlic
- 1 teaspoon oregano
- 2 teaspoons salt
- ¼ teaspoon black pepper
- ham bone (optional)
- Chop onion, celery, and garlic.
- Sautee in olive oil until soft. Add oregano and sautee just until fragrant.
- Blend sauteed veggies until smooth.
- Place in slow cooker with all other ingredients and cook on high for 6 hours.
- Top with roasted cabbage.