There’s nothing like some Crockpot Lentil Soup in the Fall where you can just set it and forget it. Enjoy this soup on a cold night topped with fresh Parmesan cheese.
When I say this was gone in sixty seconds, I mean it. This soup was so easy and so delicious, my family ate it so quickly, and we had zero leftovers. That almost never happens.
This soup brings me back to me living in Pensacola for my senior internship. I was a five hour drive away from my boyfriend who was still in Gainesville, and an eight hour drive away from my family in Tampa. It was the furthest from loved ones I’d ever been, so I got pretty homesick at one point. I remember one night, my solution was soup. Lentil soup.
My internship was for the Winter/Spring semester, January through April. For most people, when they think of Florida in the Spring, they think of blooming flowers and high temperatures. I’m here to debunk this theory and viewpoint.
I was stuck in my house for two days at one point because of ice on the roads. It was in the teens when I arrived there in January, and it only got worse. FLORIDA, people! I had never experienced that in the sixteen years I’ve lived in Florida. But hey, I gotta say I was actually excited. It’s not everyday I get to see ice or snow. Not that the ice was a fun thing due to how dangerous it is for anyone that had to work and drive on those roads! As a longtime Floridian, though, it’s exciting to see any ounce of a seasonal change.
Back to the soup… I was missing home and the days when my mom would make comforting soup during the colder months. I followed a Skinnytaste recipe for chicken lentil soup, sat myself down to eat, and instantly felt better as soon as the soup hit my tastebuds.
I gotta tell ya, my favorite part about this lentil soup is the shaved Parmesan on top. It adds such a bite and a bit of a salty note, I encourage anyone making this to NOT forego that extra topping!
This was the perfect soup to set and forget – throw everything into the crockpot, wait a few hours, and that’s it. I’d like to say a prayer to thank God for crockpots because LORD JESUS THEY SAVE LIVES.
This soup is…
Packed with protein
- 16 oz dried lentils
- 1 medium sweet potato, chopped
- 2 cups carrots, chopped
- ½ onion, chopped
- 4 links Italian turkey sausage, chopped
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 32oz boxes of vegetable broth (~8 cups)
- ¼ cup extra virgin olive oil
- Shredded Parmesan cheese
- Combine lentils, potato, carrots, onion, sausage, garlic, seasonings, and broth in a crockpot. Set to high and cook for 5-6 hours, or set to low and cook for 7-8 hours.
- Serve drizzled with extra virgin olive oil and Parmesan cheese, and alongside toasted French bread.
Join the conversation:
What’s the craziest weather situation you’ve been in?
What happens in your state when Fall arrives? (In Florida? Nada.)
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