(click on pics to enlarge)
Actually, this is a refrigerator dump soup. The good thing about lentils is you can add just about any vegetable to it. Most lentil soup recipes are a vegetarian soup. I added some meat b/c I had bacon that was nearing expiration and a thick ¼ inch slice of black forest ham needing use. I also had a half orange bell pepper and a baby bok choy needing cooking. So, it was a good time to offload all that into a slow cooker.
3 slices of bacon – cut into squares
1 onion – chopped
2 carrots – peeled and chopped into medium squares
2 celery stalks – peeled and chopped
½ orange bell pepper – chopped
1 garlic clove – cut into small coins
1 slice of black forest ham – have deli cut into a ¼ inch slice, chopped into squares
1 baby bok choy chopped – or you can use kale or some other leafy green or cabbage
1 lb. dried lentils – rinsed. I use Camellia brand
½ cup dry white wine
2 cups chicken stock
2 cups water
1 small cube chicken bouillon
Salt and pepper
1 tsp. Emeril’s Essence Seasoning – which is paprika with a dash of garlic powder and onion powder
1 tsp. dried thyme
I first brown the bacon then remove.
I then sauté the vegetables and remove.
I then brown the black forest ham and remove.
I now add everything to the slow cooker crock pot. I cook on high for 3 hours then low for 4 hours. While cooking I add water as needed.
I also made a loaf of Artisan Bread for dipping.
This is so EARTHY!!!