Crockpot Meal: Lentil Soup with Potato, Carrot and Tomatoes

Back in 2009, when I moved to New York City, I had roommates from different cultures and countries. One of my roommates was from India and he ate vegetarian fare. I quickly was encouraged by him to cook my food at home because we both agreed New York was expensive and eating out when you should be on a budget is something to consider. My first experience with lentils was just making soup which I'm back to because it's January and I'm trying to gear up for the Daniel Fast. One of the great things about using Lentils is that it is very good for your body and it stretches well. It is hearty and can be rolled over into many different dishes. I've seen everything from soups to veggie burgers to chili's for this adaptive morsel. Today I really didn't want to go spend money and although it's not cold enough in New York, I saw a recipe a few days ago for a chili version that looked pretty yummy.

I decided to take what I had in my possession to create a different type of lentil soup. This one has a few of my favorite things: carrots, tomatoes, potatoes, and lots of seasonings with fresh garlic and onions. All of the things I put in my soup are very cheap at the local Asian grocer. I got my bag of carrots for 99 cents, tomatoes for one buck, a bag of potatoes went for $2.50 but I'm out of potatoes so I'll have to go back and restock on that.

Not only are these vegetables good for your body, during winter there is something comforting about a bowl of soup on a winter night that over looks the average on the go meal: McDonald's, BK's or Popeye's might be good when you are too lazy to cook and yes, a crockpot meal takes a while but what I love about the crock pot is that it's a no brainer. You put your ingredients in it, and sit back and relax. While waiting for my meal to be completed, I ate a corn muffin I made the day before and snacked on green peppers and hummus.

Pam's Comfy Lentil Soup

1/4 cup of Eden Organic Green Lentils

2 bay leaves

1 carrot

1 medium potato

1 tsp cilantro

1 tsp onion powder

1 tsp oregano

1 plum tomato

2 cloves of fresh garlic or minced garlic

1 cup of water

1 tsp of black pepper

Sea Salt (optional)

Tomato Paste (optional)

Unsalted Chicken Broth (optional)

389 calories per serving

1 gram of fat

Place all vegetables, chopped and layered in your crockpot, add seasonings, and then the lentils and water. Cook on low for 4 hours. You can garnish with more cilantro or parsley when it is done.

Have a great week ahead and remember, it's okay to have a healthy appetite just have some balance with it all.

Pam