YIELD Makes 4 to 6 servings
|2||tablespoons olive oil|
|1||large onion, diced|
|1||stalk celery, chopped|
|2||large cloves garlic, minced|
|1||can (about 28 ounces) plum tomatoes, drained and chopped|
|1‑1/2||cups dried lentils, soaked in cold water 1 hour, drained and rinsed*|
|1||tablespoon tomato paste|
|1‑1/2||teaspoons dried thyme|
|6||cups beef broth|
|3/4||cup packed fresh basil|
|1/3||cup olive oil|
|2||tablespoons chopped fresh parsley|
|2||tablespoons red wine vinegar|
|Salt and black pepper|
Slow Cooker Directions
- Heat 2 tablespoons oil in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 5 minutes. Stir in tomatoes, lentils, tomato paste and thyme. Combine lentil mixture, broth and bay leaves in slow cooker; mix well.
- Cover; cook on LOW 8 hours or on HIGH 4 hours or until lentils are soft.
- Meanwhile, prepare vinaigrette. Combine basil, 1/3 cup oil, parsley and vinegar in blender or food processor. Blend until smooth. Stir vinaigrette into soup just before serving. Season to taste with salt and pepper.
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