Coming off of the Thanksgiving holiday weekend left us both craving a warm bowl of vegetables and a night watching Christmas movies (although, when does that not sound like a good time?). It’s cooled off a little bit in the District, leaving me with reason to finally bust out the slow-cooker and test its power.
If you’re like me and have little to no clue what to do with these, the following links are immensely helpful:
7 Easy Slow-Cooker Recipes – Fitness
Healthy Crock-pot & Slow-cooker Recipes & Tips – EatingWell
(Look towards the bottom for more specific recipes.)
Healthy Slow-Cooker Recipes Pinterest Board (jackpot!)
Vegetarian Slow-Cooker Recipes – AllRecipes
Vegan & Vegetarian Slow-Cooker Recipes – Savvy Vegetarian
I selected something that involved red lentils and other ingredients that we happened to have on-hand. With a few modifications, this was our first slow-cooker success!
Spiced Red Lentil Soup
Makes ~4 servings
1.5 cups dry red lentils
3 cups organic vegetable broth
1/2 cup water
1 can (15 oz.) organic fire-roasted diced tomatoes
2 medium carrots, peeled & chopped
1/2 yellow onion, chopped
3 tbsp. green onion, chopped
2 cloves garlic, minced
1 tbsp. oil
Seasonings to taste: salt/pepper, cumin, chili powder, oregano
Optional add-ins: chickpeas, black beans, green chili, celery, corn.
In a sauté pan, heat oil over medium. Add garlic, carrots and onion, cooking until all are softened. Transfer to slow-cooker and combine with all remaining ingredients.
Cook on “high” for 4 hours…and voila! That’s it. Grab a bowl & spoon!
Slow-cooker fans – what are your go-to recipes? I’m still slightly terrified of leaving this on for the whole day, but it makes a great weekend dinner that provides lunch leftovers! I ate this the next day with a handful of kale thrown into the mix.