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My Favorite Lentil Soup




Source of Recipe


AllYOU magazine


Recipe Introduction


I love lentil soup but this one is nice and thick and more like a stew and has become my go to lentil soup so cook up a pot and enjoy.


List of Ingredients




2 cups dried lentils, rinsed
1-14 ounce can diced tomatoes
3 carrots cut into desired pieces
3 ribs of celery cut into pieces
1 onion, chopped fine
2 cloves of garlic chopped fine
1/2 tsp dried oregano
5 cups low sodium vegetable broth
salt and pepper to taste
1 TB red wine vinegar
1/4 cup chopped parsley
Grated parmesan

Recipe



Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth, and two cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups, place in a blender. Let cool for about 5 minutes and puree mixture and return to slow cooker. Season soup with salt, and pepper. Stir in red wine vinegar, and serve, sprinkling with parsley and parmesan if desired. (A note, this makes A LOT of soup so if small family you might want to halve the recipe or freeze half).