Tuesday, 29 August 2017

The Most Searched Lentil Potato Slow Cooked Vegan Soup Recipe

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One of the cheapest vegan recipes, filling and healthy vegan meals (and vegetarian meals) you can make is lentil-potato soup. It is quite easy to make, especially if you have a slow cooker. I recommend getting a crock pot that has a timer to turn itself off after a certain amount of time that you can set previously to you coming home from work. This goes without saying, that it is a vegetarian recipe also!

Vegan Soup Recipe

Lentil Potato Slow Cooked Vegan Soup Recipe

What you will need:

  • Crock pot
  • Something to stir with (I use a wooden spoon)
  • Water or vegetable stock (I highly recommend either making your own vegetable stock with scrap vegetables. I save my scraps and put them in the freezer until I am ready to make stock. Vegan vegetable stock will give the soup more flavor than water but this is only really important if you decide not to use salt for some reason).
  • Lentils
  • Carrots
  • Potatoes
  • Red bell pepper
  • Jalapenos (if you can take the spice)
  • celery
  • Cilantro
  • Garlic
  • Crushed black pepper
  • Himalayan salt (if you want to be fancy or regular salt, if you are really broke like I am)

You can really put any vegetable in this that you would like, but this is what I recommend and the last time I made it this is what I put in it. It turned out delicious.

What you need to do:

Take out your crock pot, make sure it is clean and plug it in. Depending on how long you have (or how long you are going to be leaving the house) you will either be putting the heat on high or low. If you are making this is the morning before heading out the door, I recommend putting it on low, cooking it until you come home from work or school (6-8 hours) and if you are going to be at home today and are planning on eating this a bit sooner, you can set it on high heat for anywhere between 2-4 hours (it will be okay longer than that but the lentils will need about 2 hours before getting a nice and soft texture).

Fill the pot with about an inch of water.

Cut up your onion, crush and dice your garlic (4-5 cloves of garlic) and throw them in the crock pot. Wash the carrot and potatoes really well. You can peal them if you would like but I throw in the peel (extra nutrients, extra food, less waste, easier, cheaper in case you don’t have a peeler). Dice them up and throw them in the pot.

Wash your celery stocks, I add two with the leaves and everything. I slice them really thin so that it adds a bit of crunch to the soup but not too much. I include the leaves because they say they are really healthy and I think that they taste really good. If you don’t want to throw them in there then I recommend that you you save them and put them in the freezer to make vegetable stock at a later date.

Wash up your jalapenos really well. Be careful with these while chopping. From my experience what you are going to want to do is slice it in half vertically and take out the seeds. Unless you want your soup to be really spicy, then you can include them. Chop them up really fine so that no one gets a mouth full of chile.

Add in your chopped bell pepper, I would also remove the seeds if I were you. Add your salt, pepper and washed lentils. Fill the pot with water until it is about an inch or 2 over the vegetables and let sit over either low or high heat until you get home.


This cheap, easy recipe and vegan meal for 4-6 people (or one person who eats a lot of food with leftovers for a few meals) costs about $4.

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