Creamy and comforting Lentil and Yam Soup made in the Crockpot, so all you have to do it set it and forget it! It is Vegan and Gluten Free too!
Fall is all about soups. And you know what is even better? Soups made in a slow cooker or crock pot.
That way there is comfort in the cooking as well as eating! You see where I am going with this? You just have to put them all in the slow cooker, set it and forget it till its dinner time, so it is so so comfortable to get dinner on the table.
And c’mon such a filling, creamy bowl of soup is comfort in itself!
We love to have some rustic bread at hand every time we make a soup or stew, so we can mop up the yumminess from the bowl. The kiddo asks for butter or some kind of a dip whenever I put out bread, so this time it was some simple extra virgin olive oil and a dash of balsamic vinegar.
This time around, I kept the soup chunky and did not blend it all together, as AJ likes it chunky. And I used my favorite brand of Organic crushed tomatoes, Jovial Organic Crushed Tomatoes and dumped the lentils, yams, garlic, onions, stock and seasonings and just let them all cook down on high for 4 hours and voila, dinner was ready.
Crockpot Lentil and Yam Soup
- 1 cup brown lentils
- 3 cloves garlic minced
- ½ yellow onion chopped
- 1 yam peeled and cubed
- 1 ½ cups Jovial Organic Crushed Tomatoes
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 16 oz vegetable stock
- salt to taste
- fresh crushed black pepper to taste
- Add all the ingredients in a slow cooker and cook on high for 4 hours. Keep it warm in the slow cooker till you are ready to serve it.
- Optionally, garnish with basil or any other fresh herbs.