Tuesday, April 12, 2011

Vegetable and Red Lentil Soup

1 can (14 1/2 ounces) vegetable broth
1 can (14 ½ ounces) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
½ cup thinly sliced carrots
½ cup red lentils, rinsed and sorted
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
2 tablespoons chopped fresh basil or thyme
½ cup croutons or shredded cheese (optional)
1. Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock-pot or slow cooker; mix well.
2. Cover; cook on LOW 8 hours, or on HIGH 4 hours or until lentils and vegetables are tender. Ladle into shallow bowls; top with basil and croutons, if desired.
Makes 4 servings.

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