This recipe is easy, delish and perfect on our now cool, crisp fall days. I was bored one afternoon and had lentils to use up and just tossed a bunch of stuff into my crock pot and let it cook away for 4 hours. What came out was a rich and subtly spicy soup. I blend it up to make it thicker but if you like your soup thinner just blend 1/2 and mix it back in with the rest, simmering over low heat until its warm.
Super yum with a hearty slice of my favourite bread: Silverhills Bakery Squirrelly Bread
E's Spicy Lentil Soup
6 cups Water
2 cups Vegetable stock
1 cup Red Lentils, rinsed and sorted
1 cup Green Lentils, rinsed and sorted
2 Carrots, peeled and diced
3 Celery hearts, diced
4 Garlic cloves, finely chopped
1 tbsp each Red Pepper flakes & Cumin
3 Bay leaves
1 tbsp Canola oil
1 Onion, peeled and diced
Salt & pepper to taste
In crock pot combine water, vegetable stock, lentils, carrots, celery, garlic, red pepper flakes, cumin and bay leave.
Over medium heat sauté onion in canola oil until translucent.
Add onion to crock pot and stir all ingredients to combine.
Cook for 4 hours
Let soup cool slightly before blending (its usually too hot to put straight into the blender from the crockpot)
Skim off any foam and ENJOY!
This soup freezes wonderfully and this recipe makes about 8 servings.