This vegan soup has such a hearty, satisfying taste. The jalapeno gives it a gentle kick, but is not too spicy for the entire family to enjoy. A definite crowd pleaser!
1 lb dry lentils (brown or green)
2 medium onions, chopped
2 medium tomatoes, chopped
2 cloves garlic, minced
1 jalapeno, sliced
salt and pepper to taste
Rinse the lentils according to package directions, then put in slow cooker. Saute onions until almost translucent, then add tomatoes, garlic and jalapeno. Saute just a few minutes more. Add sauteed veggies to lentils, cover with 6-8 cups of water and mix. Add salt and pepper to taste. Cook on low for about 10hours. The end result should be a deep brown, thick soup, with the onions, tomatoes and jalapenos barely noticeable.