Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by MyRecipes January 2015

Gallery

Credit: Kate Sears; Styling: Elizabeth Blake

Recipe Summary test

prep:
15 mins
cook:
6 hrs
total:
6 hrs 15 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

246 calories; fat 2g; protein 15g; carbohydrates 47g; fiber 11g; sodium 691mg.
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