Lentil Soup with Dehydrated Vegetables

Slow Cooked to Perfection!

Tasty Lentil soup in a square bowl, with a spoon

Try your hand at this classic lentil soup with dehydrated vegetables—slow-cooked to perfection—with dehydrated onions and carrots!

If you wish to make your soup, or any of our other recipes, with fresh ingredients, consider getting our RECIPE eBook shown in the green box, farther down the page.

Along with all the recipes in this section that use dehydrated foods, the eBook also lists the fresh ingredient quantities instead of dehydrated food amounts.

Go check it out!

Just a Couple of FAQs

What Are The Different Kinds of Lentils?

There are many different types of lentils, including brown, green, red, and yellow. Lentils are a type of legume that is high in protein and fiber. They can be used in soups, stews, curries, and salads.

Where Are Lentils Grown?

The majority of lentils in the world are grown in the following countries:

  • Canada - Canada is the world's largest producer and exporter of lentils, producing over 4 million tons annually, which is about 30% of the global supply. Most Canadian lentils are grown on the prairies in Saskatchewan and Manitoba.
  • India - India produces approximately 2.5 million tons of lentils per year, making it the second largest producer globally. Lentils are a dietary staple and a key protein source in India. They are grown throughout the country, especially in Madhya Pradesh.
  • Turkey - Turkey provides over 420,000 tons of lentils annually. The Anatolian region is the primary cultivation area in Turkey.
  • Australia - Australia produces around 350,000 tons of lentils each year, making it a major lentil supplier. They are mainly grown in the state of South Australia.
  • United States - The US produces about 275,000 tons of lentils per year, primarily coming from Washington State, Montana, and North Dakota.
  • Syria, Ethiopia, and Nepal also have sizable lentil crops and are secondary production centers globally after the top four.

Canada, India, Turkey, and Australia make up the majority of the world's lentil production, contributing over 75% of the global supply. Lentils grow well in semi-arid climates and play an important role as a nutritional crop.

What Are The Different Ways to Cook Lentils?

Lentils can be cooked in many different ways. They can be boiled, simmered, pressure-cooked, or baked. Additionally, lentils can be used in soups, stews, curries, and salads.

Interested in learning how to make curry? Read on!


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Ingredients for Lentil Soup

  • 16 oz. bag of lentils
  • 1/4 cup dehydrated carrots
  • 1/4 cup dehydrated onion
  • 1/4 cup dehydrated celery
  • 2 slices dehydrated elephant garlic
  • 2 cups boiling water (for dehydrated items) 2 tablespoons olive oil
  • salt* and pepper to taste
  • 6 cups of vegetable stock
  • 1/2 teaspoon Marjoram
  • 1/4 teaspoon Oregano

How to Make Lentil Soup with Dehydrated Vegetables

  1. Use the freshly boiled water to rehydrate the dehydrated items above.
  2. When they are sufficiently plump, put the veggies and their water in your slow cooker/crock pot.
  3. Make the vegetable stock (while the items rehydrate) and then let the stock cool down a bit so you don't shock your crock pot!
  4. Add the lentils—check for stones, and other foreign objects first! (I've been fortunate in not finding 'foreign' objects... but it's printed on the bag for a reason!)
  5. Add the seasonings and olive oil, and stir with a wooden spoon.

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.


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actually, there are 26 recipes!

🍕 Pizza!
🥧  Shepherd's Pie!
🥘  Beef Stew!

plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:

Carrot Cake and Cranberry Pineapple Pie and more...

The recipes also include the food ingredient amounts to use when you have fresh food on hand!


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Enjoy a Delicious Bowl of Lentil Soup with Dehydrated Vegetables!

Cook in the slow cooker/crock pot on low heat all day—about 7 hrs—and you come home to a delicious ready-cooked meal! And you deserve it!

As an alternative to the brown lentils, try splurging on the orange lentils! It tastes just a little bit different and is a warmer shade than just plain-looking brown.

I love making these easy soups because not only do they taste great, they are very filling, and are easy on the wallet. This huge batch of soup should feed six people, with a sandwich on the side.

When the soup is fully cooked, there should be no crunch to the lentils at all, they should simply melt in your mouth! Grab that slice of bread and butter too!

Have you seen our "Bake Your Own Bread" recipe? You haven't?

Well, here it is! You won't believe how easy this bread is to make. Check out my photos on the Bake Your Own Bread page showing the different stages in the bread-making process.

Lentil Soup in slow cooker, at the start
Lentil Soup in the slow cooker - Done!

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And in response to the last question above:

Easy Curry Recipe

Curry in a bowl, with riceCourtesy of Canva - Registered User

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons curry powder
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • Salt and pepper to taste

Instructions:

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, garlic, and ginger.
  3. Cook until the onion is softened, about 5 minutes.
  4. Add the curry powder and cook for 1 minute.
  5. Add the tomatoes, chickpeas, kidney beans, tomato sauce, and water.
  6. Bring to a boil.
  7. Reduce the heat to low and simmer for 30 minutes.
  8. Season with salt and pepper to taste.
  9. Serve over rice or naan bread.

Not only does curry look good AND taste good—it smells good too!

Does Curry Flavor Intensify While Cooking?

The flavor of curry will become more intense the longer it is cooked. There are a few reasons why the flavor of curry tends to intensify and improve when cooked for a longer period:

  • Longer cooking allows the spices and herbs to release their essential oils and aromatics fully, bringing out their intense flavors. Compounds like cumin, coriander, turmeric, chili peppers, and bay leaves all benefit from extended cooking time.
  • Onions, garlic, ginger, and other aromatics have a chance to caramelize and sweeten slowly over low heat, developing richer flavors.
  • Tomatoes and other liquids reduce down, concentrating their flavors.
  • Meat and vegetables have time to absorb flavors from the sauce deeply.
  • Extending the cooking allows layers of spice flavors to meld and marry for a more complex, rounded taste.
  • Some spices mellow in flavor over time, reducing bitterness and harshness.
  • Slow cooking breaks down tough collagen and connective tissues in meats, making them tender and more flavorful.
  • Evaporation concentrates the curry sauce itself, amplifying the essence of the ingredients.

While on the topic of curry, take a look at this Curried Celery and Potato Soup here.

Thanks for stopping by to learn how to make lentil soup with dehydrated vegetables recipe.

Pick up a copy of (over) 20 Taste-Tested Easy Recipes here that has this recipe and many others in it!