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. 

Ingredients:

• 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!

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.

Add the tomatoes and your other liquids.

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?

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