If anyone knows me they know I despise crackpots partially from the terrifying scent of hot pork that would literally over take our entire house as kids! (sorry mom you know I love you!) Between the hot pork and beef stew I never thought I could look at a crock pot without wanting to throw it out the window.

When my husband and I got married we didn’t even register for one because I was convinced I would never use this odd kitchen contraption.  Fast forward 5 years I finally have been convinced of their convince and endless cooking possibilities!  Thanks to my brother-in law who recently moved out of the country we inherited his crock pot and I have been using it ever since!I have found that I can make all the soups I normally make without having to watch my baby and the pot at the same time!  They are super easy and clean up is a breeze which I am sure most of you know but I am new to the crock pot community lol!

One of the first soups I tested out was a vegan lentil soup that turned out really delicious and was super easy!  The first step was to rinse and drain one bag of lentils and put them into the crock pot. Next up was to figure out what kinds of veggies I wanted to go with them and used up some of what was left in the fridge, including mushrooms, carrots, celery, and half an onion. I just placed them on top of the lentils and added some seasonings which consisted of black pepper, salt, and celery seasoning.  I also added in some chopped garlic.  Then I just covered the veggies with about 6-8 cups of veggie broth and cooked on low for about 6-8 hours.   I started it in the morning and it was ready for dinner!  This soup turned out great and is perfect for the winter making a really filling and hearty soup without any meat!
xo Meg