I don’t know about you, but in the winter I love using my crockpot to make delicious slow cooked soups. Last week, I had a week of fast food while traveling and just wanted some nutrients back in my system. I decided to make a veggie soup, and at the last minute added some matzo balls because I had an extra packet. It turned out wonderful, so I decided to share my vegetarian lentil crockpot soup with matzo balls.
Vegetarian Lentil Crockpot Soup
My main reason for loving my crockpot is that I can “set it and forget it.” I put this soup on high for 5 hours. You could cook it overnight to on low for probably 8-9 hours. I added 16 oz of uncooked lentil beans, 8 cups of veggie broth, 3 medium diced carrots (or 6 or 7 small ones like I had), 4 stalks of finely diced celery, 1 medium sweet onion (also diced), and a 15 oz can of diced tomatoes, 2 cloves of garlic, and a basil leaf all in the crock pot on high.
In the meantime, I made some matzo balls. Matzo balls are a Jewish traditional food usually cooked in chicken stock or veggie stock with carrots, celery, onion, and/or cauliflower. However, I decided to add them to this veggie soup, and they were delicious! I made them according to the package instructions with one egg and ¼ cup of vegetable oil and let them sit in the fridge for 30 minutes. Then, oiled my hands (to keep that batter from sticking to me) and rolled the matzo balls. I have some Jewish friends who taught me to make matzo balls for matzo ball soup. The always recommended not rolling the matzo balls too tightly- just enough that they form a ball.
When all of the vegetables are soft from cooking, add the matzo balls, 4 more cups of veggie stock, and 2 cups of fresh spinach and cook for another hour on high. Do not cook on low for last hour! You want the egg in the Matzo balls to cook through. Done! My whole family enjoyed this dish, and the crockpot was empty by the next day!
Have any other suggestions for this vegetarian lentil crockpot soup with Matzo balls? Leave them in the comments and don’t forget to pin! Also, check out some of my other recipes, like Shrimp Gumbo or my list of amazing Vegetarian recipes!
Ingredients
- 16 oz of dry lentil beans
- 3-4 medium carrots, diced
- 3-4 stalks of celery, diced
- 1 medium sweet onion, diced
- 12 cups of vegetable stock
- 2 cloves of garlic
- 1 15 oz can of diced tomatoes
- 2 cups of spinach
- 1 pack of matzo ball mix
- 1 egg
- 1/4 cup of oil
Instructions
- Finely, dice carrots, celery, and onion.
- Add 8 cups of vegetable stock, lentils, carrots, onion, celery, tomatoes, and garlic to crockpot. Cook on high for 4-5 hours or on low for 7-8 hours
- In separate bowl, combine Matzo ball mix, egg, and oil. Refrigerate for 30 minutes. Roll mixture into 1 inch balls. Do not roll tightly.
- Add Matzo balls, spinach, and 4 more cups of vegetable stock to crockpot and cook on high for 1 hour. Do not cook on low for last hour.
- Serve hot. Enjoy!
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