I adapted this recipe from a cookbook I've had for awhile now, The Vegan Slow Cooker by Kathy Hester. I've had my slow cooker for over a year, and have finally taken the time to pull it down from the cupboard and make something! I love the idea of just flipping a switch in the morning, and coming home to my house smelling delicious! I swapped out the spinach in the original recipe for zucchini. My boyfriend brought home a giant zucchini from the garden at the school he works at. I only used half of the zucchini for this dinner. Some for the soup and some for zucchini cornbread muffins.
The gigantic zucchini!
Vegan Split Pea and Lentil Soup
(Soy Free & Gluten Free)
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 cup lentils
- 1 cup split peas
- 6 cups water
- 2 tablespoons vegan chicken-flavored bouillon
- 2 bay leaves
- 1 teaspoon dried tarragon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoons ground rosemary
- Salt and Pepper, to taste
- 2 cups of zucchini
The night before:
Heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minute longer. Store in an airtight container in the fridge.
In the morning:
Combine the sauteed onion, lentils, peas, zucchini, water, bouillon, bay leaves, tarragon, marjoram, rosemary, and salt and pepper in the slow cooker. Cook on low for 6 to 8 hours.
The finished soup.
Vegan Zucchini Cornbread Muffins
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