Mediterranean Lentil Soup
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.
Alternatively, place all soup ingredients except vinaigrette in slow cooker without precooking; mix well. Cover; cook on LOW 8-1/2 hours or on HIGH 4-1/2 hours.
This recipe appears in: European
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