A few weeks ago, I picked up some beef bones at the Farmer's Market (grass-fed from a local Amish farm). I was hoping to give one or two to the dog as treats, but they were way too small with sharp edges. I piled them into my slow cooker and made some mineral-rich bone broth. When talking to my mother the other day, she suggested I make lentil soup, so I scoured the internet looking for a slow cooker recipe. Not only was this recipe super easy, I had all of the ingredients in my kitchen. Super convenient.
Adapted from ABC's Slow-Cooker Recipe Finalist, Mary Sperling of Newberg, Ore.
• 3 carrots, chopped
• 4 ribs of celery, chopped
• 1 onion, chopped
• 3 cloves garlic, pressed
• 6 cups beef broth, 2 cups water (you can do all water, all broth, veggie broth, etc.)
• 2 cups lentils, rinsed
• 1 tsp. dried thyme
• 1 bay leaf (because I love bay leaves in lentil soup!)
Directions Put all of these ingredients in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtime. I started around 2pm so I set it on high figuring I'd eat around 8pm.
10 minutes before you are ready to serve the soup, add:
• 1 ½ tsp. balsamic vinegar
• 2 tsp. salt
• 1 tsp. ground pepper
• 1 bunch of kale, washed and chopped
Variations to add:
• cubed potatoes at the beginning of cooking.
• one 14 ½ ounce can of diced tomatoes at the beginning of cooking.
I also discovered crockpot365's Stephanie O'Dea on Good Morning America! Click here for her recipes featured on GMA.