Savory Lentil Soup

*Gluten-Free–Optional *Vegetarian–Optional *Vegan–Optional
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 5 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
1½ cups dry lentils
4 cups beef stock *replace with vegetable stock to make this recipe vegetarian/vegan
*replace with gluten-free beef stock to make this recipe gluten-free
½ cup red wine
1 onion, chopped
2 carrots, diced
2 Tbsp. olive oil
1 bay leaf
1 tsp. salt
¼ tsp. freshly ground pepper
1½ tsp. dried oregano
½ tsp. cumin
½ cup tomato sauce or 1 Tbsp. tomato paste
3 Tbsp. red wine vinegar
½ cup sliced black olives
2 cloves garlic, minced
Preparation Instructions:

  1. In a gallon-sized freezer bag, add the lentils, beef stock, red wine, onion, carrots, olive oil, bay leaf, salt, pepper, oregano, and cumin. Taking out as much air as possible and seal the bag. Label this bag #1.
  2. In a sandwich-sized ziplock bag, add the tomato sauce, red wine vinegar, black olives, and garlic. Taking out as much air as possible and seal the bag. Label this bag #2.
  3. Place both bags into a third gallon-sized freezer bag, remove as much air as possible and seal the bag.
  4. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    SAVOURY LENTIL SOUP
    Makes 6 servings
    Cooking Time: 5 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking:
    1½ cups water
    ½ cup chopped fresh parsley

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of bag #1 into crock along with the water.
  3. Cover and cook on Low 4 hours.
  4. Add contents of bag #2 and the fresh parsley. Stir. Cook on Low 1 more hour.

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