“Motivation is what gets you started.  Habit is what keeps you going.”  Jim Rohn

“Another lovely soup!  You sound more believable if you say things with an exclamation mark at the end.  You’re going to love this soup!



5 carrots, diced

1 large onion, diced

3 cloves garlic, minced

1 yellow pepper, minced

dash cayenne

3 cups red lentils, that don’t stay red after they’re cooked

4 cups broth, chicken or veggie

2 cups water

1 1/2 t salt

1 lemon, zest and juice

1 T fresh rosemary


Put all of the ingredients, except for the lemon zest, juice, and the rosemary into a six quart slow cooker.  Cook on LOW for 6 hours.

Stir in the lemon zest, juice, and rosemary.

Adjust seasoning with S&P.

Another slow cooker recipe I love because it’s delicious and I get to put everything into the pot without browning anything.  A one pot meal!  (Note the exclamation mark.)

This would also be great with chunks of chicken or ham added into the mix.  If they’re leftovers and already cooked I would add them about 15 to 20 minutes before you call time.

FYI – I tend to use grated lemon peel from a jar rather than donating a thin layer of my finger to the recipe.  If I’m feeling lucky I might go the fresh lemon route.  Some days are better than others.

lem peel

Loveya – The Grandma


Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

2 Comments Leave a comment

  1. Hello from London England.
    To avoid injuring my fingers whilst grating the zest of a lemon, I have the following trick.
    When ever I have squeezed the juice out of half an un-waxed lemon I put the remaining empty half in the freezer.
    When a recipe requires grated zest, out comes the frozen lemon half and grating it’s zest is a doddle.
    I do the same with the squeezed halves of oranges.
    I better put some lentils on my shopping list now.


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