23 August 2011

Lentil soup: lunch edition

The other day, I had the brilliant idea of bringing my slow cooker up to school and making lentil soup in it for lunch. I set up the cooker in my husband's office, and it made everyone in his office jealous that we were eating something that smelled so good. This is also another entry in the Slow Cooker Challenge.



Ingredients
1 cup lentils
2 cups veggie broth
1/2 onion, chopped
2 carrots, chopped
cumin powder
chipotle powder
salt
several handfuls of kale

Method
This was made in a 1.5 qt slow cooker. I put the lentils, onions, carrots, cumin, and chipotle powder in the slow cooker before I left for school. I carried the veggie broth in a mason jar to add when I arrived. Add the broth to the vegetables and cook on high for about 4 hours, or until the lentils are tender. Add the chopped kale, cover and let the kale wilt a bit before devouring with toast, salt, and sriracha sauce.


Notes
This was so good, we are going to buy a slow cooker to keep up at school for days when we want some sort of soup. It made the office smell delicious and our meal was hot and ready when we wanted to take lunch. Both my husband and I gave this the two thumbs up.

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