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

After a hectic day at work, hearty bowlfuls of Vegetable-Lentil Soup await you in the slow cooker.

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.

Also appeared in: All You, April, 2013

Ratings & Reviews

Jazzy1
October 16, 2015
it states 6 servings so with 5 cups of broth and the juice from the tomatoes I'd say about 1 cup would be a serving

I've gotta better recipe

susanfvt
January 24, 2016
I thought this was a bit plain.  Better with schiracha sauce added.  I've have a better recipe...somewhere. 

Lastcall2003's Review

Becky
December 19, 2013
This soup is an inexpensive super easy and quick dinner! With a family on the go, this is a "go-to" meal. All ingredients are on hand pantry or fridge items and my kids 13 and 14 year old boys love it!

Jazzy1's Review

Lastcall2003
November 12, 2013
I enjoyed the soup. I followed the recipe exactly, and it was easy to make. I wish the recipe would provide information on serving size.