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lentil veggie soup

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Slow Cooker

Lentil-Veggie Soup

"This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out."

Ingredients

  • 1 cup dry lentils
  • 1 1⁄2 cups carrots, chopped
  • 1 1⁄2 cups celery, chopped
  • 1 1⁄2 cups onions, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 bay leaves
  • 3 1⁄2 cups vegetable broth (2 cans)
  • 1 1⁄2 cups water
  • 1 (14 1/2 ounce) can diced tomatoes
  • fresh ground black pepper, to taste

Directions

  • Rinse lentils.
  • Place all ingredients except the pepper into a 4-6 quart slow cooker.
  • Cover and cook on low for at least 12 hours, or high for at least 5 hours.
  • Season with pepper and remove the bay leaves before serving.

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