Adapted from Fresh from the Vegetarian Slow Cooker
I would have never put chard in this without her recipe!
Slow Cooker Vegan Lentil Soup – 4 large servings
- 1.5 cups uncooked Lentils
- 1 Onions chopped
- 3 cloves Garlic minced
- 2 Carrots cut into medium irregular chunks
- 6 cups water (filtered is best)
- 3 Tbl Veggie Broth Concentrate (I used chicken-less flavor by Better than Bullion)
- 2 tsp oregano
- 1 bay leaf
- 6 large leaves of Swiss Chard cut into ribbons
- 2 Tb of fresh herbs
Turn your slow cooker on high and add onion and garlic while you get the other ingredients ready.
Cut carrots, add them and the lentils. Follow with the water and veggie broth concentrate. You could easily substitute real veggie broth for the water and leave out the concentrate. You could even use plain water and add some salt. Add oregano and bay leaf.
Set slow cooker on low and go away for about 8 hours.
Come home, and prepare the chard. Roll the leaves up and slice into thin ribbons. Mine were a little large and next time i would cut them in half as well.
Boil some water with a little salt in it and cook the chard for 5 minutes. This helps take any bitterness out, which is great for greens haters you are trying to convert. You could leave out this step and throw the chard in the slow cooker and cook until the chard is tender – probably 5 – 10 minutes.
Add boiled chard and a handful of fresh herbs that you have minced. I went to my herb pots and brought back bits of these: winter savory, marjoram, lime thyme, tarragon, and oregano. Cook for another 5 minutes and then dinner is ready! Salt and pepper to your taste.
Nutritional Info from Sparkpeople’s recipe calculator
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 224.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 342.1 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 14.7 g
- Protein: 15.5 g