I’ve read lots of posts in the last year where people profess their love for lentils, but until this past week I had never tried them before. While looking online for recipes to use lentils in, I stumbled on this recipe for Hearty Sweet Potato & French Lentil soup. I adapted it and am happy with the results!

Ingredients (makes 6-8 servings at least, depending on how much you eat!)

  • 1 tbsp olive oil
  •  1 large sweet onion, cut into small pieces
  • 1 red pepper, cut into small pieces
  • 1 cup baby carrots, cut into small pieces
  • 2 medium sized sweet potatoes
  • 1 can (15 ounces) garbanzo beans, drained
  • 2 tsp black pepper
  • 2 tsp salt
  • 1.5 tsp onion powder
  • 1.5 tsp cayenne pepper
  • 1.5 tsp italian seasoning
  • 1 cup lentils, uncooked
  • 1/2 cup quinoa, uncooked, rinsed
  • 30 ounces vegetable stock
  • 24 ounces tomato juice (could cut this out and increase vegetable stock)

Here’s what I did. I chopped up all vegetables into small pieces and put into my crock pot. I then measured out beans and sifted through them, tossing any pebbles or bad looking beans I saw. I then measured out .5 of a cup of quinoa and rinsed before putting it in the crock pot. After draining a can of garbanzo beans, I also added that to the crock pot.

Hearty Lentil Veggie Soup Collage

After tossing in the liquids (vegetable stock and tomato juice), I threw in the spices, covered the crock pot, and turned it on low. I mixed everything up right at first, and mixed the soup again about three and a half hours into cooking. I cooked on low for about 6 hours! Because this makes such a large quantity, I immediately froze three servings for another week!

Hearty Lentil Veggie SoupThis soup is perfect for the winter, and is a great meal after working out!

Now it’s your turn to share! What’s one of your favorite winter meals? Do you have a specific food you add to lots of meals to add extra “healthiness”? (For me it’s quinoa and beans!)