Food / From My Table

From My Table- Lentil Soup

Oh my crock pot. As you can see, it is well loved. It is a hand me down from my mom. She was nice enough to pass it down to me, even though she says it works better than her newer model. Sometimes that happens.


So anyway. I mentioned before that I use the crock pot to have meals done for me when I get home from work!


This week I am sharing a lentil soup recipe. Soup is my favorite way for me to get my veggies. This version has carrots, celery, onion, spinach, red cabbage tomatoes and sweet potato!


Hope you enjoy!

Crock Pot Lentil Soup 


3 medium carrots, peeled and chopped

2 celery stalks, chopped

1 large yellow onion, chopped

3 cloves garlic, chopped

1 medium sweet potato, peeled and chopped

1 cup red cabbage, shredded

2 cups dry green lentils

8 cups vegetable stock

1 can diced tomatoes

1 teaspoon oregano

1/2 cup frozen or fresh spinach

2 teaspoons balsamic vinegar

1 teaspoon cumin

salt and pepper


1. Add carrot, celery, onion, garlic, potato, cabbage, lentils, veggie stock, tomatoes, oregano to crock pot bowl. Cook on low for 8 hours.

2. In the last hour of cooking add spinach, vinegar, cumin and season with salt and pepper. Turn on high for 1 hour.

3. I find this is better after it sits for a while or the next day.


One thought on “From My Table- Lentil Soup

  1. Pingback: Meal Prepping | collegiate kitchen


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