Lentil & Vegetable Crockpot Soup

Fall is officially here, and what better way to celebrate than to break out the crockpot. This is a simple and easy to make soup that is perfect for a chilly evening.

Crockpot Lentil & Vegetable Soup
Vegan, Gluten Free

2 C dry green lentils
4 C water
4 C vegetable broth
1 yellow onion, diced
3 carrots, chopped
1 bell pepper, chopped
3 cloves of garlic, chopped
1 14oz can diced tomatoes
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1 bunch spinach, stems removed
optional: top with toasted pepitas

Soak the lentils in water for a few minutes and remove any debris. Drain and add to crockpot.
Add the water and broth, chopped vegetables, tomatoes, and seasonings.
Cook on low for 6-8 hours.
About 10 minutes before serving, stir in the spinach.

Top with toasted pepitas if desired.

This makes a huge batch of soup. I had a ton of leftovers and even froze some for later.
This would be great with a bunch of different veggies in it, so feel free to add in your favorites.

Thanks for stopping by!

Crockpot Potato Tikka Masala

Quick and easy Indian food in the crock pot? Sign me up!

Crock Pot Potato Tikka Masala
vegan, serves 4, adapted from simply life

1 can (15 oz) crushed or diced tomatoes
1 small onion, chopped
2 garlic cloves, minced
3 red potatoes, peeled and cubed
1 green bell pepper, diced
3/4 cup frozen peas
1/2 c coconut milk
2 tsp garam masala
1/2 tsp curry powder
salt and pepper to taste

2 cups basmati rice, to serve with

Combine all ingredients except rice in your crock pot. Cook on low for 7-8 hours, until potatoes are tender and everything is cooked through.

About 30 minutes before your tikka masala is done, prepare your rice. I made mine in a rice cooker.

Serve tikka masala over warm rice (with some naan on the side)!

*Note on spice level: I'm a wimp when it comes to spicy food, so this recipe is pretty mild. If you like the heat, feel free to add in more of the spices!

Hope you enjoy it. :)

 

Crockpot Pantry Soup

Pantry soup is a way to clean out your fridge and pantry and use up those vegetables! My version is basically a Minestrone soup, but feel free to substitute or add anything to suit your preferences. Just throw in whatever you have to make your own delicious version!

 

Crockpot Vegan Minestrone Pantry Soup


1 can red kidney beans, drained
1 can garbanzo beans, drained
1 can corn, not drained
1 can diced tomatoes in sauce, not drained
1 can tomato sauce
3 cups vegetable broth
2 medium carrots
1 medium zucchini
4-5 celery stalks
1/2 C pasta






Drain both cans of beans and dump into your crock pot. Add in a can of corn and a can of diced tomatoes (not drained). Slice the carrots, zucchini, celery, and any other vegetables you'd like into small bite size pieces, and add those in. Pour in the tomato sauce and vegetable broth.

Cook in crock pot on low for 6 hours or on high for 4 hours.
One hour before it's done add in 1/2 C pasta if desired. Depending on your vegetable amount you may need to add in more broth or water at this stage.

Enjoy!