In honor of the fall season, I am trying out some new soup and crock-pot recipes. I'll share the ones here that turn out well so you can try them too! This is one I tried today and loved:
2 cans (about 14 oz each) chicken broth
1 1/2 c. potatoes, cut into large chunks (the original recipe called for turnips, but I used potatoes instead)
1 c. dried red lentils, rinsed and sorted (I used green lentils--they work fine!)
1 med onion, diced
2 med carrots, cut into 1-inch pieces
1 med red bell pepper, cut into 1-inch pieces
1/2 tsp. dried oregano
1/8 tsp. red pepper flakes (adds a bit of spice!)
1 T. olive oil
1/2 tsp. salt
4 slices bacon, crisp-cooked and crumbled
1/2 c. finely chopped green onions
Combine broth, turnips, lentils, onion, carrots, bell pepper, oregano and pepper flakes in crock-pot. Cover; cook on LOW 6 hours or on HIGH 3 hours or until lentils are cooked.
Prior to serving, stir in olive oil and salt. Sprinkle each serving with bacon and onions.
Enjoy!
Makes 4-6 servings
**You don't have to use a crock-pot for this recipe--just cook it on the stove-top until potatoes are soft and lentils are cooked.
