Meatless Monday: Crock pot lentil soup with sweet potatoes and spinach

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!

Easy Crock Pot Spaghetti Squash & Meatballs

EASIEST. RECIPE. EVER. This yummy and affordable crock pot recipe has become one my new go-to weeknight meals. It brings all the comfort of traditional spaghetti and meatballs, minus the pasta carbs! I had my initial doubts when I read through the ingredients, because I’m a huge pasta lover. But trust me, you’ll be shocked at how the consistency of the spaghetti squash is similar to actual spaghetti. Credit for this super easy recipe goes to the blog I Wash…You Dry.

healthy recipe

What you need
1 small spaghetti squash
1 large jar or can of tomato sauce
1 medium size bag of frozen meatballs

Cut the small spaghetti squash in half and place cut-side down in your slow cooker. The spaghetti squash I bought was too big to fit in my crock pot so I could only use half. Just keep the size in mind when you’re choosing a squash. Pour the sauce and meatballs all around the squash. I added some red pepper flakes…feel free to improvise. Use your favorite sauce and meatballs, or make your own. Cook on high for 3 hours or low for 5 hours. After cooking time, the spaghetti squash will be ready for you to easily scrape out its contents into a separate bowl. THAT’S IT! Try out this recipe let me know how you like it!

Lemon, spinach & chickpea orzo soup

Last Monday’s recipe was all about the garlic and this week it’s all about the lemon! I mish-mashed a couple of recipes that I’ve seen over the past couple of weeks to come up with this simple, tasty soup.

lemon orzo soup

What you need
2 cloves garlic, minced
1 lemon, juiced
zest from the 1 lemon
8 cups of vegetable broth (I make mine with bouillon but you can buy the carton too)
1 teaspoon red pepper flakes
1 teaspoon dried thyme
1 cup uncooked orzo
1 can chickpeas
2 cups fresh chopped spinach
2 tablespoons of olive oil

Put olive oil in a soup pot on medium then drop in the minced garlic. Once the garlic has cooked for a minute add the lemon zest, pepper flakes and dried thyme and stir for another minute. Add spinach and orzo and cook for about 3 minutes. Add vegetable broth and lemon juice. Let simmer for about 12 minutes, add chickpeas, and simmer for another 3 minutes. I served mine up next to a tomato salad to round out the colors…because I’m weird like that.