Soup's On

This past weekend, the local road runners club held a running seminar.  A friend, who is becoming a health coach, asked me to make one of the recipes for the healthy food sampling room and help with serving.  I was happy to oblige.  When she asked me to make this lentil soup, I said sure but never made it advance of the seminar.  The ingredients just sounded boring and bland.  I was quite surprised when I made it.  It's actually really good and has tons of flavor - plus it's super easy to throw together in the crock pot. 

While at the seminar, I learned something very important about myself.  When I graduated college 10 years ago, I must have turned off the switch that allows me to sit in a room and listen to people speak.  I was antsy during the presentations and could barely sit through them so I found myself in the food room eating the samples for much of the day.

Lentil Soup

adapted from CrockPot Lentil Soup

2 cups dried lentils, rinsed

8 cups water

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/4 cup chopped fresh parsley

2 cloves garlic, minced

2-1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 tsp. dried oregano

1 can (14.5 oz.) diced tomatoes, undrained

2 Tbsp. red wine vinegar

Place lentils in slow cooker and cover with water.  Add onion, celery, carrots, parsley, garlic, salt, pepper and oregano.  Cover and cook on low for 8 hours.  Add tomatoes and red wine vinegar.  Heat through for 15 minutes and serve.

If Lentil Soup isn't your thing - check out the Minestrone Soup I featured today over at Once a Month Mom.