We finally had a snowfall here in Denver that was more than just a dusting. And after being spoiled with a mild January, the temperature has finally become almost cold enough for my middle school son to wear a jacket and long pants. That’s soup weather.
Here is one of my recent favorites in the bone warming soup department. (And totally guilt free, for those of you prone to such things). Have it for dinner, and let it hang around for a mug as a snack. It tastes even better with a little time (or maybe it’s just that the work is a bygone).
This is from Vegetarianation, the recipe blog of a friend of mine. Of course I tweaked it for personal preferences (more lentils, less cabbage) and convenience (crock pot), but if you want the original recipe, here it is. Actually, now that I’ve made it a few times, I can’t decide if I like it more with more or less lentils and cabbage, but I do recommend not using the red cabbage just because the color isn’t as nice in the soup, and ditto if you are thinking of using regular green lentils–just doesn’t turn out as nice.
Red Lentil Vegetable Soup
9 cups water
6 tsp. bouillon
1-2 cups red lentils
1 large onion, diced
2 stalks celery, chopped
4-6 carrots, chopped
2 cloves garlic, crushed
1/2 or more small head of cabbage, shredded
1 (28 ounce) can crushed tomatoes
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon curry powder
During the morning, put everything in a slow cooker on low if it’s still early, on high if you didn’t get to it until after lunch. Eat at dinner time.
If I have time, I saute the vegetables in a little olive oil before adding them to the slow cooker. Should make it even tastier, right? Do you have any experience and an opinion on this?
At any rate, this soup makes you feel good when you eat it and later too. What a discovery. (Thanks, Meredith!)