Italian Lentil Soup
Source of Recipe
vegetarianslowcooker.com
List of Ingredients
* 1 lb package dried brown lentils, rinsed, drained
* 8 cups vegetable stock (or water and vegetable "Better than Bouillon" to make 8 cups)
* 3 Tbls butter (vegans can use extra olive oil)
* 1 Tbls olive oil
* 1 large yellow onion, peeled, diced fine
* 3 large cloves garlic, mined
* 2 carrots, trimmed, scrubbed, diced fine
* 2 celery stalks, trimmed, scrubbed, diced fine
* 3 Tbls chopped basil
* 1 3/4 Tbls dark molasses (or dark brown sugar)
* 2 1/2 Tbls lemon juice
* 2 1/2 Tbls dry Sherry
* salt & pepper to taste
Recipe
Place lentils in the crock. Add stock. Cover and cook on low for 3-4 hours. In a skillet over medium high heat, saute onions, celery, and carrots in butter and olive oil until soft and starting to brown. Add the garlic and cook another couple of minutes. Add all of this to the crock. Cover and continue cooking on low for another 3-4 hours. Stir in lemon juice, sherry, molasses, salt & pepper and cook on low for another 30 minutes.
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