Lentils & Meatball Soup


This was a two part meal, both easy.  I crock poted the lentils and then made the meatballs to add once the lentils were cooked.

  • Lentils, 1 C
  • Garlic, chopped
  • Carrots, chopped
  • Celery, finely sliced
  • Onion, sliced
  • Fresh Tarragon
  • S&P
  • Quart Veggie Broth
  • Water
  • Ground Buffalo
  • Dried Oregano
  • Spike Seasoning
  • Garlic Powder
  • S&P

Ready for Broth

1. Place lentils, garlic, carrots, celery, onion, tarragon, s&P, broth in a crock pot.  If needed add water to cover all the ingredients.  Cook on high for 4 hours, or until lentils are tender (or low for 8 hours)

2. Mix ground buffalo, oregano, spike, garlic powder, and s&p.  I know I’ve added enough seasoning when the mix doesn’t just smell like meat.  Roll out meatballs, make them small.  Sauté in olive oil until browned and cooked through.

3. Add meatballs to lentils.

Ready for Meatballs

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