vegetable lentil soup
Lunch
Vegetable Lentil Soup
Vegetarians and veggie-curious eaters will both love this vegetable lentil soup that's equal parts healthy and tasty.
Ingredients
- 3 cups cubed peeled butternut squash
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup dried lentils, rinsed
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups vegetable broth
- 1 can (14-1/2 ounces) italian diced tomatoes, undrained
- 2 cups frozen cut green beans (about 8 ounces)
Directions
- Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
- Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.
Related Posts
Slow Cooker
Cantonese Dinner
Desserts