This soup started with the gorgeous lentils above. I found them in a bulk bin at Whole Foods and fell in love. I knew that the red lentils wouldn’t stay red, but I had decided that the mixture would still look like autumn leaves after being cooked. Wrong!
I also added these beautiful purple potatoes to add to the imagined colorful mix. And, well, I was wrong again.
The soup turned out tasty and perfect for a fall day, but it looks like any other lentil soup. The mixed lentils and purple potatoes cost more than the plain ones. So use plain ones in this recipe and you won’t be disappointed. You can use any lentil you have on hand.
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 cup lentils
- 5 cups water
- 2 cups potato, chopped
- 1 carrot, chopped
- 1 stalk celery, minced
- 1 tablespoon bouillon
- 1 sprig fresh rosemary (or 1/4 teaspoon ground)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- smoked salt (or plain salt) and pepper, to taste
The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Store cooked mixture with other cut veggies in the fridge overnight.
In the morning: Add everything except salt and pepper to the slow cooker. Cook 7 – 9 hours on low.
Before serving: Taste, add salt and pepper. Adjust seasonings if needed.