Lentil Soup – My Favorite Fall Crock Pot Soup

Lentil soup. It’s delicious. It’s filling, and it makes the house smell amazing. During the chilly months, I make this soup a couple of times a month- at least. Did I mention it’s also THM friendly? Oh yeah. It’s a solid E, baby!

lentil soup

Lentil Soup

What you need:

  • 1 bag of lentils
  • 1 can fired roasted diced tomatoes
  • 2 32 oz beef stock
  • 1/2 medium onion, chopped
  • 2 celery stalks chopped
  • 8-10 baby carrots chopped
  • Salt and pepper to taste (maybe 1 1/2 tsp salt?)
  • Bragg’s seasoning blend 1/2 tsp
  • Creole seasoning blend 1/2 tsp
  • 2 tsp or 4 cloves garlic chopped
  • 2 bay leaves

What to do:
Throw it all in the crock on high for 4-5 hours, stirring occasionally. That’s it!

I love this soup, especially with some buttery crusty bread. This recipe makes nearly a full 5 qt crock pot’s worth of goodness. Seeing as how my husband and I are the only ones in the family who like it, this amount will last us a couple of days.

It’s totally freezable too. Just let it cool completely and put it in a jar or freezer baggie. I’ve had it in the freezer for a couple of months and it still tastes great when I reheat it.

If you’re looking for more freezer meals, check out my Freezer-Friendly Spaghetti Meals, Sausage Pepper Ziti, and  Creamy Mexican Chicken!

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