Did you make this recipe? Please give it a star rating below!
Dozens and dozens of reviews from readers just like you. This crockpot lentil soup is so easy - set it, forget it, and Enjoy! Vegan and gluten-free
To save time, I used the food processor for chopping. Most of the veggies only need a couple of pulses. Toss in carrots, then celery, onion, garlic and finally shallot. Do not over process the vegetables or they will become watery. Alternately, you can chop everything by hand.
Next, prep your swiss chard into bite-size pieces (I usually cut it both lengthwise and crosswise to achieve this), put in a covered bowl and place in refrigerator for later.
When the cooking time is up, add in swiss chard, red wine vinegar, Kosher salt, black pepper, and ground cumin.
Place the lid back on and let sit covered for fifteen additional minutes before serving. This freezes great and makes 8 huge (1.5 cup) servings. Excellent served with a crusty bread and side salad. Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.