Crockpot Lentil Soup

By Susan Norton CNP,
This recipe is wonderful to come home to after a long day at work. Its anti-viral and anti-microbial benefits from the garlic and onions make this a great cold weather soup!
1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth (homemade vegetable stock preferred or organic no sodium store bought)
2 1/2 cups water
14 1/4 ounces regular stewed tomatoes (organic, BPA free, low sodium)
1/4 cup fresh parsley, finely chopped
2 tablespoons cider vinegar.


1. Sort through lentils to remove debris and shriveled beans, then rinse.
2. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
3. Pour in broth, water, and tomatoes.
4. Cover and cook on low heat for 12 to 14 hours or on high heat for 5 to 6 hours.
Note : if you don’t have a Crockpot you can cook on top of the stove  at a very low simmer, or even roast it in the oven at 325 for about 2 hours
5. Discard bay leaf and just before serving and stir in parsley and vinegar. (If you don’t use the vinegar, the soup will taste bland as you’re omitting a major contributor of flavor.).

Note : Lentils aren’t like dried beans. They don’t require soaking and cook pretty quickly when you do it right.