If you’re looking a bowl of warm comfort, you’ve come to the right place! I threw together some veggies, lentils and bone broth in the slow cooker last weekend and made my taste buds dance. When I took the leftovers to work on Monday, I was pleasantly surprised by how much more flavorful this soup was! Apparently the flavors continue to meld and intensifying after cooking.
And the colors that are so beautiful and vibrant while cooking? Well, they continue to meld also, and eventually the whole soup turns brown. But, trust me, it doesn’t negatively affect the flavor! Enjoy this picture of the sauteing vegetables. They were a feast for the eyes!
Here’s the recipe! By the way, if you are looking for a vegan version of this soup, just substitute the bone broth with vegetable broth.
- 1/4 cup olive oil
- 1 medium onion (I used red)
- 1/2 cup of chopped carrots (I used the baby carrots I had on hand.)
- 4 cloves of minced garlic
- 4 medium potatoes, peeled and chopped into 1-inch pieces
- 1 bunch of swiss chard, stem and leaves sliced into easy-to-bite pieces
- 12 oz of sliced mushrooms
- 6 cups of bone broth
- 1 cup of lentils (I used brown)
- 1/8 tsp nutmeg
- 4 tsp salt (more or less to taste)
- 1. Pour bone broth into slow cooker and turn slow cooker to low.
- 2. Put lentils in the slow cooker.
- 3. Prep all of the vegetables, except the potatoes.
- 4. Put the diced onions in the pan and saute until soft. Peel and chop the potatoes.
- 5. Add the salt, garlic and nutmeg and saute until the garlic flavor is released. (About 2-3 minutes.)
- 6. Add the rest of the vegetables to the pan and saute over medium-low heat for 7-10 minutes.
- 7. Add the sauteed vegetables to the slow cooker and heat on low for 6 hours.