January 7, 2013
It's soup week at the goods, we're going to share a new soup recipe with you each day in hopes of warming you up and keeping you healthy. Plus I can't listen to Cat talk about her soups anymore so we're giving her an outlet. This is a vegan cooked soup, and it's delicious though not pretty and a staple in my girl Asil's house and I don't blame her, it's just soooo good and good for you. With lots of protein in the lentils and spinach, no need to ask "but where do you get your protein?"... Slow Cooker Spinach Lentil Soup “The Vegan Slow Cooker” by Kathy Hester 2 tbsp olive oil 1 small onion, minced 1-2 cloves of garlic, minced 1 cup lentils 1 cup split peas 6 cups water 1 vegan bouillon cube OR miso paste 2 bay leaves 1 tsp dried tarragon ½ tsp dried marjoram ¼ tsp rosemary Salt and pepper to taste 6 ounces spinach or more, chopped Heat oil in skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes, add the garlic and sauté for a minute longer. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours. About 30 minutes before serving, add the spinach, just stuff in as much as you can. Adjust seasonings. Remove and discard the bay leaves before serving.