This week’s Meatless Monday recipe is a throwback from my last blog, New England Mommy. When Cole was little I used the crock pot all the time. Okay, that hasn’t changed, I but I swear the reason Cole is such a good eater is because he was introduced at an early age to all sorts of vegetables and legumes that I packed into our soups. If you don’t have time to try it out this week, make sure to Pin it for later!
New England Mommy – January 19th, 2012
I’m always looking for quick, easy, and healthy meals for my family. Now that Cole is eating more solid foods I’ve been making meals that he can enjoy with us. Soups are easy because I can make them ahead of time in the crock pot, and they can be made with a variety of vegetable and bean combinations. I came across a recipe for lentil soup on one of my favorite food blogs, Two Peas & Their Pod. I changed it up just a bit and it came out delicious. It’s never crossed my mind to put sweet potato into a soup – what a brilliant idea! I hope you enjoy this hearty soup on a brisk winter day.
1 cup of lentils
1 large sweet potato
2 medium size carrots
2 cloves garlic, minced
1 carton of vegetable broth (32 oz)
2 big handfuls fresh spinach, chopped
1 bay leaf
Place all the ingredients, except the spinach, into the slow cooker and cook on low for 6 hours. Five minutes before serving remove the bay leaf and add the fresh spinach. Add more seasoning to taste. Enjoy and let me know what you think!