I love fall. Sweaters, football, crisp leaves, and dinners from the oven...and the crockpot! With homeschooling, my husband's work schedule, and a busy household, the crockpot and slow oven are my favorite ways to cook. Warm aromas filling the house as we go about the day make us feel cozy, and they also greet visitors nicely. I tossed this into the crock early yesterday morning, and we had a wonderful lunch with no fuss in the middle of the day. Even better, it's completely vegan (sans a bit of plain yogurt or sour cream), and therefore a Friday or fasting day option for Catholic families. It was too good not to share. It will be a regular menu item here!
Curried Lentil Soup
1 can (14.5 oz) crushed tomatoes
3 medium potatoes, diced
3 medium carrots, sliced
1 large onion, chopped
1 rib celery, chopped
1 1/2 c. dry lentils
4 cloves minced garlic*
2-3 bay leaves
1 1/2 tbsp curry powder*
1 tbsp cumin*
1/2 tsp cayenne*
1 1/2 tsp salt*
3 cans (about 6 c.) vegetable broth, stock, or water
*Adjust to taste.
Combine all ingredients in crock pot and cover with liquid. Stir. Cook on high 5 hours, or low 8-9 hours. Garnish with a dollop of sour cream or plain yogurt.
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