Do you remember two weeks ago when I posted the Layered Crock Pot Balsamic Chicken? In that post I mentioned that I would be using the carrots and celery, and reserving some of the chicken, for soup. Well, here is the post about that soup! It’s an incredibly easy lentil soup that was inspired by THM, but I made a few tweaks.
- 1.5 cups of soaked lentils (I soaked overnight)
- 8-10 cups of chicken broth
- 3-4 carrots, chopped
- 3-4 ribs of celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-2 chicken breasts, cooked, diced (optional)
- 1 handful nutritional yeast
- 2 Tbsp sea salt*
- Pepper, paprika, chili powder, Italian seasoning to taste
I soaked the 1.5 cups of lentils overnight. In the morning, I simply drain, rinse, and toss them into my 6 quart slow cooker. I had recently made a giant batch of broth from two chicken carcasses, so that is what I used, but you can use store-bought broth. *The salt in this recipe is listed as 2 Tbsp because it was homemade broth and low in sodium. If you are using store bought broth, watch your sodium content!* I chopped up my previously cooked celery and carrots and added them, along with my remaining ingredients. You can (I suppose) use raw chicken since it will cook for 8 hours, but the idea is not a pleasant one for me. I baked the chicken breasts and then diced/shredded them before adding. Chicken is optional as the lentils have plenty of protein, but I really like it with a little meat in it.
Cook this on your lowest heat setting for 8-10 hours. This is healthy and totally delicious! I like a little sprinkle of parmesan cheese just before eating.