Bunny’s Lentil Stoup

The title of this post probably doesn’t make a whole lot of sense.  It shouldn’t.

The bottom line is that my mother in law asked me to share my lentil soup with her.  She has always made hers with meat, and since mine is obviously vegetarian, she was curious about it.  Rather than giving her the recipe this past weekend when she was in town, I thought it would be waaaaaaaaaaaaay better to make it this week, plus I’m always up for any excuse to break out the crockpot.

The first time I made this, Solomon was really skeptical about it.  He tends to do that a lot.  I think the lentils scared him.  I was able to change his mind about this though!  He’s actually a big fan!

I got this recipe from Biggest Book of Slow Cooker Recipes which my sister in law Deborah recommended to me, and I LOVE it!  This past time I made it overnight, so I woke up to such a delicious smell, and knew I had a fantastic lunch waiting for me :).  I call it a stoup, which is very Rachael Ray of me, because it’s a little on the thick side for a soup, but not quite a stew, hence a stoup. 


  • 1 cup dry lentils
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 stalks)
  • 1 cup chopped onion (2 medium)
  • 2 cloves garlic, minced
  • 1/2 tsp. basil, crushed
  • 1/2 tsp. dried oregano, crushed
  • 1/4 tsp. dried thyme, crushed
  • 1 bay leaf
  • 3 1/2 cups chicken broth
  • 2 cups water
  • 1 14.5 oz. can stewed tomatoes
  • 1/4 cup snipped fresh parsley

First I cut up all of my vegetables.  Rather than chopping my carrots, I decided to coin them, since I love cooked carrots in soup.  Actually, when I was younger I was basically obsessed with carrots, but only raw ones.  I never ate them cooked and now I love them!

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Put all of the veggies in the crockpot along with the herbs and bay leaf.  To crush the herbs, I just kind of mash them in my hand and let them sprinkle into the crock.

Add in your lentils.

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Add the tomatoes and your other liquids.

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Cook on low for 12 hours, or high for 5-6 hours.

Add in your chopped (or snipped with kitchen shears!) parsley

Add a little hot sauce, because there are very few foods hot sauce does not belong on, and enjoy!

Seriously, could my lunch date be any cuter?

It’s a tough life to be Rufio!

What vegetable did you used to hate that you now love?  What vegetable or fruit have you loved FOREVER?

Check out Mara’s iHerb giveaway!

Tricia is giving away a Nathan’s water bottle belt!


11 Responses

  1. Yum! I love lentil soup. I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested. (http://healthyslowcooking.wordpress.com)

  2. Ummm I still don’t like vegetables. Does corn count? I LOVE all fruits tho. 🙂

  3. I used to hate apples until about a year ago! Now I’ve found a few kinds that I LOVE.

  4. i used to hate broccoli. I’d eat it but then not really like it and end up throwing a lot away when I was younger. I also hated celery before. Oh and spinach. And carrots.

    Wow, I was a picky eater. But I love them all now!

    rufio what a cutie. im gonna have to borrow this recipe from you. I make something sort of similar but with french onion soup added.

  5. I don’t think I’ve ever disliked carrots; they’re so sweet naturally!

  6. I like the stoup idea. Love the lentils. One of my fave soups, vegetarian style of course. I used to hate lima beans and I like them, and broccoli too. But lima are often put in the dislike bin. I have always loved kiwi.

  7. That soup looks delicious!
    I was pretty good about veggies even when I was little but I was not the biggest fan of brussel sprouts…now I can’t get enough. I especially love them grilled or roasted. Soo yummy!

  8. Oh my husband would love this recipe!! He is obsessed with lentils and soup.

  9. Just wanted to let you know that I love your blog! I go to school with Justin, and he told me about it a couple of months ago so I have been reading ever since!. I just stocked up on lentils so I will definitely be giving this recipe a try soon!

  10. tried your dish and it was great. Here is one in return

    Morning Glory Muffins

    1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 1/4 cups white sugar 1 tablespoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups grated carrots 1 apple – peeled, cored, and chopped 1 cup raisins 1 egg 2 egg whites 1/2 cup apple butter 1/4 cup vegetable oil 1 tablespoon vanilla extract 2 tablespoons chopped walnuts 2 tablespoons toasted wheat germ

    Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
    In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
    In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
    In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
    Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

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