Growing up with a single working Mom meant that crockpot meals were huge in my home. I’m not a huge fan of cooking, truth be told. So, while I rarely have the patience for preparing elaborate meals from scratch, I do Rock My Crock Pot on a regular basis. I normally make a whack of this soup, eat it a couple times and then freeze it in meal-sized jars so I have lunch or dinner ready to defrost as needed.
So, if you’re a fan of yummy, healthy, vegan meals that even work on a student budget, keep reading. Next to my favourite pea soup recipe, this Rock ‘n Red Lentil Soup is the meal that gets made and devoured most at my place.
I have a very large crockpot (like 6+ quarts), so if yours is smaller, you may want to cut this recipe in half.
- 4 cups of dried organic red lentils
- 8 cups of filtered water (or organic Veggie Broth)
- 2 14.5 oz cans of organic unsalted diced tomatoes
- 6 organic diced carrots
- 2 cloves of organic garlic, I used mine whole but you could dice or mince
- 1 tablespoon of organic dried basil
- 1 tablespoon of organic dried thyme
- 1 teaspoon organic ground cumin
- 1 tablespoon sea salt
- 1/2 tablespoon organic ground black pepper
- 4 veggie soup cubes (or you could swap the water for veggie broth and skip these)
Dump it all in a crockpot and cook on low for 8-10 hours or high for 4-5 hours
If you’re going to freeze and thaw, let the soup thaw completely in the fridge before heating up. It also tends to thicken from freezing, so you may want to add a small amount of filtered water to it as you warm it up.