Thanksgiving is tomorrow! I hope you’ve enjoyed some of our family’s favorite Thanksgiving recipes that I’ve posted over the past few weeks, and if you didn’t get to see them, you can look under the recipe tab, scroll down to the bottom where it says ‘whole foods holidays’ and you’ll see several Thanksgiving, Fall and Holiday recipes.
We’ve had some big winds recently that have brought in the cold, and boy did it get cold! We went from high 60’s and low 70’s to the teens and twenties. When it’s that cold, all I feel like cooking and eating are warm foods and we’ve got a nice, warming recipe for you today that is simple and fast to put together. I love those kind of meals. So if you have a busy day ahead of you, get this started in the morning before you take off for work, or when you have a few minutes during the morning and afternoon. You chop up an onion and some carrots, throw all your ingredients in the crock pot and let it cook for either 4 hours on high or 8 hours on low. And that’s it! We served this soup with some bread on the side which the kids enjoyed dipping.
Crock Pot Curry Lentil Soup
1 large yellow or white onion, diced
1 c carrots, chopped (about 10 baby, or 2 large)
1 c dried lentils, rinsed
2 cans chickpeas (garbanzo beans), drained and rinsed
1 can coconut milk
1 1/2 Tbsp curry powder
1 tsp turmeric
1 tsp ginger
1/4 tsp ground black pepper
1/2 tsp salt
6 c broth (vegetable or chicken)
Put all ingredients in Crock Pot, mix and cook on high 4 hours or low 8 hours.