Prep Time
15 Mins
Cook Time
6 Hours
Yield
Serves: 6
Photo: Kate Sears; Styling: Elizabeth Blake

How to Make It

Step 1

Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 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. Puree mixture; return to slow cooker.

Step 2

Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.

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