From the Pantry Butler kitchen

Slow Cooker Lentil Soup

Name: Slow Cooker Lentil Soup
Yield: 6 servings
Ingredients: 6 cups water; 1/4 cup fresh parsley, chopped — or 2 tablespoons dried; 2 teaspoons beef bouillon — or 2 cubes beef bouillon; 1 1/2 cups dry lentils; 2 medium carrots, sliced; 1 medium onion, chopped; 2 medium celery stalks, sliced

6 servings

Quick to make but rich and delicious flavors of carrots, onion, and celery flavor in this slow cooker lentil soup. Add your favorite spices if you want to add a little kick. USDA MyPlate Kitchen — Montana State University Extension Service — Nutrition Education Program (public domain), via myplate.food

Ingredients

6 cups water
1/4 cup fresh parsley, chopped — or 2 tablespoons dried
2 teaspoons beef bouillon — or 2 cubes beef bouillon
1 1/2 cups dry lentils
2 medium carrots, sliced
1 medium onion, chopped
2 medium celery stalks, sliced

Method

Wash hands with soap and water.
Mix all ingredients together in slow cooker.
Cook on low for 8 to 10 hours or high for 4 to 5 hours.
Serve hot with crackers or bread.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table