Lunch is my least favourite meal of the day. I love food and I love eating, but I always struggle with what to have for lunch. I think it is because I leave for work at 6 am every day, and by the time lunch rolls around, I don’t feel like the sandwich I made… or the soup in my lunch bag no longer seems like it will be enough. That is all until I made this soup! Lemony lentil soup is mash-up of a few different recipes I found online, including one I found in the Thug Kitchen cookbook. If you haven’t checked out this cookbook before, you definitely should! It’s vegetarian, but as a heavy meat eater, I still love it and have found a lot of excellent recipes!
Lemony Lentil Crockpot Soup
Cooking in a crockpot or slow cooker makes me feel like I am not really cooking… and sometimes that’s just what I need! To make this soup I put all of the ingredients, except for the lemon zest and juice, into the crockpot and just walk away! That’s all!
I used ground rosemary, Aleppo chiles and coriander for this recipe. I bought the Aleppo chiles recently at Silk Road in Edmonton and I might be going back soon for more. They are delicious, sweet, yet spicy and packed full of flavour. I have been using them in a lot of dishes!!
Also what is great about this recipe is that lemony lentil soup can be altered to your liking (as many of the recipes I create can!). If you are vegetarian, use vegetable broth instead. Use a variety of bell peppers including red, orange and yellow, to brighten up the soup! You can use different spices as well, including cumin, cayenne pepper to make it hotter or paprika will add nice flavour.
Once the soup is done, stir in the lemon juice and zest. Ladle into bowls and enjoy this hearty, thick and filling soup!
Lemony Lentil Soup
- 3 large carrots diced
- 1 large onion diced
- 4 clove garlic minced
- 2 green peppers diced
- 3 cup red lentils rinsed
- 4 cup chicken broth
- 3 cup water
- 1 tsp each ground rosemary coriander, Aleppo chilies
- Salt and pepper to taste
- Juice and zest of one lemon.
Put all ingredients except for the lemon juice and zest, into the crockpot.
Cover and set to low; cook for 5-6 hours, until lentils are soft.
Stir in lemon juice and zest and season with additional salt and pepper if needed.
Ladle into bowls and enjoy!
Make this vegetarian by using vegetable broth instead.
Adapted from Mash-up of many recipes
Do you struggle with lunch ideas? What do you bring to the office for lunch?