Fall is finally here, folks!
Normally mid-October in the state of Tennessee is pretty mild with the occasional heat wave, but this year it’s actually pretty chilly. After work, the only thing I want to do is curl up on the couch and get warm. Fortunately, this soup is perfect for such a situation. It’s hearty and warm and the best part is that I get to use my crock pot!
Ok… I’m so sorry, but can I please talk about my crock pot for just a second? If anyone at work ever reads this, just skip forward because I’m sure many of you are so sick of hearing about my stupid crock pot. First of all, why did it take me so long to buy one? They’re inexpensive! Mine is large, RED, and came with a mini crock pot and I barely put a dent in my very small pocket. For those that want to cook, but are incredibly lazy, THIS IS THE BEST THING YOU COULD EVER ASK FOR. I can be lazy and I love cooking and this has pretty much made my life 100 times better…. maybe not. I think I’m getting dramatic.
OK! Let’s talk about this recipe. Tasty tasty goodness. Feel free to add more seasonings if you want those fall flavors to really explode in your mouth. Enjoy
- 1 T extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 leeks, rinsed and chopped
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1-2 T fresh thyme
- 2 tsp sea salt
- 8 cups vegetable stock
- 1 32 oz can tomatoes with juice
- 2 cups dried lentils
- 2 cups (or one small bunch) kale, rinsed and chopped
- sprinkle of pepper
Heat the oil in a pan over medium heat and add the onions. Cook for 4 minutes.
Add the garlic and cook and additional minute.
Place the onions and garlic along with all of the other ingredients in a crock pot and mix well.
Cover and cook for 4 hours on high or 8 hours on low.
Once complete, add additional seasoning if necessary (I ended up adding more herbs and salt).