Lentil-Vegetable Soup | Lunch

This soup is in regular rotation at our house, especially during the winter months

when the choice of fresh vegetables is limited. The vegetables you add can be

mixed and matched—I like the idea of adding a bit of thawed frozen vegetables

to help round out the ingredients. To make this soup soy-free, omit the soy sauce

and use a soy-free sauce or add some soy-free vegetable broth base or additional salt.

SERVES 6

SLOW COOKER SIZE: 5- TO 6-QUART

COOK TIME: 6 TO 8 HOURS ON LOW

GLUTEN-FREE

SOY-FREE OPTION

Ingredients

1 large yellow onion, chopped

2 celery ribs, chopped

3 carrots, chopped

3 garlic cloves, minced

1 cup dried brown lentils, rinsed and picked over

1 cup thawed frozen edamame or baby lima beans

6 cups vegetable broth or water

1 (14-ounce) can fire-roasted diced tomatoes, with their juices

1 cup thawed frozen chopped spinach

1 tablespoon soy sauce

1 teaspoon dried basil

½ teaspoon dried thyme

Salt and freshly ground black pepper

½ teaspoon liquid smoke (optional)

Instructions

1. Combine all of the ingredients (except for the optional liquid smoke) in the

slow cooker. Cover and cook on low until the lentils and vegetables are

soft, 6 to 8 hours.

2. Add the liquid smoke, if using. Taste and adjust the seasonings, if needed.

Serve hot.