This weekend, put together the fastest, easiest lentil soup you could ever make, with perfect flavor.
2 cups lentils
12 cups water
1 cup celery chopped
1 cup onion chopped
3 carrots sliced (added later)
2 Tbsp Chickenless Base
Put all these ingredients into the crockpot and about an hour before you are ready to eat, add the sliced carrots. That way they are not all mushy and still hold together.
You will want to have your crockpot on high for about 4 hours. If you have one of the good SaladMaster OilCore Crockpots, you can set it at 200 degrees for 5 hours.
Right before serving, take a ladle and mash some of the beans to give it a more saucy appeal.
This serves about 6 to 8 good size portions.
Note: You can also add instant mashed potatoes to a lentil soup to thicken it up. It only takes a little sprinkling and it will take a couple minutes to thicken, so don’t add too much or you will over thicken it. If you do, just add a little water.
Recipe is from Mark Anthony. He travels and teaches healthy cooking classes all over the United States.