For the assorted veggies you can use a tradition mix like corn, peas, and carrots or a California blend or broccoli and cauliflower. I dipped into a few bags in my freezer and added Italian green beans, broccoli, peas and a corn, edamame, red pepper blend in my soup. You can use fresh veggies instead and make this your clean out the fridge soup!
Red Lentil Veggie Soup
Serves 4 to 6 (4 as a main course)
- 4 medium carrots, sliced
- 2 cloves garlic, minced
- 5 fresh thyme sprigs (or 1 tablespoon dried thyme)
- ¼ teaspoon lemon zest (or 2 lemon verbena leaves)
- 1 cup red lentils
- 5 cups water
- 2 tablespoons chicken-less bouillion
- ½ teaspoon Cajun seasoning
- ¼ to ½ teaspoon Garam Masala
- 4 cups assorted frozen veggies (can use fresh instead)
- salt, to taste (it will vary depending on the saltiness of your bouillon)
The night before: Cut the carrots, mince the garlic and put them a covered bowl to store in the fridge overnight. Defrost the frozen veggies in the fridge in a separate bowl or in their packaging.
In the morning: Add everything except the 4 cups assorted veggies. Cook on low for 8 to 10 hours.
One hour before dinner: Add the defrosted assorted veggies and turn the slow cooker to high. Cook until the veggies are heated thoroughly. Taste and add salt or more Cajun seasoning or Garam Masala if needed.
Tip: Make sure to stir well when you are serving so you get some of the red lentils that may be hiding at the bottom of the crock.