Vegan Lentil Soups

I made these two soups last week. Both were big hits with the girls -- and with me! Both are lentil-based soups, made in the slow cooker. Perfect for days when you need a home-cooked meal, but just don't have the time (or won't be home) to make it when you want/need to eat.

Lentil Soup with Kale Ribbons
Ingredients
olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
3 large yellow carrots, peeled and chopped
1 1/2 cups dried green lentils, picked over and rinsed
6 cups warm or hot water
3 low-salt vegan boullion squares
1 T Bragg's sauce
remains of a bunch of kale, stemmed

What To Do
Before going to work on Sunday afternoon, heat a saute pan over medium heat. When warm, add the olive oil. When the oil is warm, add the chopped onion, celery, and carrots. Saute unil soft, adding water if needed, approximately 8-10 minutes.
Add the water and vegetable boullion to the slow cooker, mix to break up/in the boullion. Add the sauteed veggies to slow cooker. Add the lentils and Bragg's. Cook on low for 6-8 hours.
Meanwhile, roll the kale and cut thin strips. Boil a salted pot of water, add the kale when it is boiling, and cook the kale for 5-6 minutes. Drain in a colander.
Leave the kale next to the slow cooker for Dave to mix into the soup before feeding it to the girls for dinner.

This soup was a big hit with both Jacqui and Adrianna. Woo hoo! :)

Lentil and Garbanzo Soup
Ingredients
olive oil
1 medium red onion, chopped
2 yellow carrots, chopped
4 garlic cloves, chopped
1/2 inch piece of fresh ginger, peeled and minced
1/2 tsp tumeric
1/2 tsp ground cinnamon
1/4 tsp groun cumin
1/4 tsp ground cardamon
1 cup dried lentils, picked over and rinsed
1/2 large can of diced tomatoes, without juice (save other half to make soup again)
1 can organic garbanzos, drained and rinsed
6 cups warm or hot water
3 low-salt vegan boullion sqaures

What To Do
When I get home late Sunday night from work, and know that I won't be getting a meal tomorrow unless I make it tonight...heat a saute pan over medium heat. When warm, add the olive oil. When the oil is warm, add the chopped onion, garlic, and carrots. Cover and cook unil soft, adding water if needed. Add the ginger, tumeric, cinnamon, cumin, and cardamon, stirring to coat the veggies. Add water if it gets too gummy.
Add the water and vegetable boullion to the slow cooker, mix to break up/in the boullion. Add the coated veggies to slow cooker. Add the lentils, garbanzos, and tomatoes. Cook on low overnight (for 6-8 hours).
Place the slow cooker to warm in the morning, spoon soup into a to-go thermos, and enjoy a piping hot container of soup at lunchtime on the go!

I meant to make couscous to serve with this soup, but didn't have the time to get it made Monday morning before I dashed out of the apartment at 7 am. So it was couscous-less the first day. It should be served with couscous or brown rice, or any other whole grain. Jacqui and Adrianna loved this soup too. Yay!