I make a batch of soup on Sundays and eat it for lunch during the week at work. This is one of the soups that I make. It uses red lentils instead of green and is a little spicier than the green lentil soup. The original recipe comes from the The GI Mediterranean Diet: The Glycemic Index-Based Life-Saving Diet of the Greeks book by Fedon Alexander Lindberg M.D. I modified it to make a smaller batch of soup and switched out barley for quinoa to make it gluten free. Sometimes I add the quinoa and sometimes I don't.
2 carrots, peeled and diced
2 celery stalks, diced
1/2 onion, diced
3 garlic cloves minced
1/2 package mushrooms, diced
1 cup grape tomatoes, or 1 can diced tomatoes
1/2 cup red lentils
2 cups vegetable broth
1 1/2 cups water
1/4 tsp turmeric
1/2 tsp curry powder
1/4 tsp cayenne pepper
3/4 tsp black pepper
1/4 tsp sea salt
Add all ingredients to the slow cooker and cook on low for 6 - 7 hours.
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