My week has gotten away from me, yet again. Here is is Thursday and I’m still on Monday’s to-do list!
That’s my explanation for this brief post. I made this soup a couple of weeks ago, and I’m finally getting around to posting it. We all really liked it…in fact, I froze half of it (it makes a vat!) and we’re having it again tomorrow night.
3 ribs celery, finely chopped
1/2 cup carrots, finely chopped
1 onion, diced
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup dried lentils, rinsed and sorted
1 Tbsp minced ginger
2 cloves garlic, smashed and minced
2 tsp garam masala
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp nutmeg
1/2 tsp cinnamon
1 Tbsp sugar
2 cans (15 oz each) vegetable broth
28 oz can crushed tomatoes
Combine all in your crock pot, then cook 6-8 hours on low, until lentils and vegetables are tender. We had it with a dollop of plain Greek yogurt on top.
Alongside, I served some easy flatbread. After thawing some frozen pizza dough, I rolled it out, leaving it about a half inch thick, drizzled it with olive oil, and sprinkled on Italian seasoning, garlic, and shredded Parmesan. After about 15 minutes in a 450 degree oven, it accompanied the soup perfectly!
Our house smelled heavenly while this was cooking, and it required very little time…and it was meat-free, so perfect for a Friday during Lentil. I hope it warms your soul!