Is anyone else boiling in this heat??
Today, we had a heat warning, so I decided it best to NOT turn on the stove, and turn to my slow cooker instead. I don’t want to have my oven on on a hot day like today.
The heat also makes me feel sluggish too, which is why I am so glad that I made this soup in advance! I put all the ingredients in a freezer bag, which means that I can take the bags out in case of emergency. Like a boiling hot day.
This will be a staple when I eventually return to school in September.
I remember weeknights, coming home and wanting nothing more than to sit down and relax. Cooking dinner is not high on my priority list when I come home at 7 PM after working the entire day. Having bags of these in my freezer has been super handy, and now, I will no longer be selfish. I will share this recipe with all of you.
Because I know I’m not the busiest person out there. I mean, I don’t have kids. ‘Nuff said, right?
Okay, first off, a couple of suggestions. If you don’t like your soup spicy, I would suggest you go a little easy on the black pepper. Maybe omit all of it, and season your own bowl to how you like it. As for me and my boyfriend, we loooovveee spicy food! We actually have a cupboard in our kitchen dedicated to hot sauce. We have Tabasco Popcorn regularly, and can’t get enough jalapeno recipes.
Another thing, you can use whatever broth/stock you have on hand and it will still taste great. I have experimented with chicken and vegetable and both loved both versions, but I would suggest a broth with less salt. This soup can get a little salty if you’re not careful.
This slow cooker sweet potato and lentil soup can be made ahead of time and put in the freezer until you need it. Makes a perfect weekday meal.
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 medium red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup lentils
- 1/2 cup quinoa
- 3 cloves garlic, minced
- 1 Tbsp cumin
- 1/2 Tbsp salt
- 1 Tbsp ground black pepper
- 1 tsp dried oregano
- 6 cups low sodium vegetable broth
If freezing: Place all of the ingredients (except for the vegetable broth) into a freezer bag, and place in freezer until ready to use.
When ready to use: Dump the contents of the bag (or all the dry ingredients if not making ahread) into your slow cooker. Add the vegetable broth to the slow cooker before cooking.
Cook in your slow cooker for 6-8 hours on low or 5-6 hours on high.