Recipe - Slow Cooker Lentil Soup

By Rachel Johnson, www.stupidgoodrachel.com

Slow Cooker Lentil Soup

MAKES: 10-12 SERVINGS

TOTAL TIME: 6 HOURS ON HIGH, 12 HOURS ON LOW HEAT

1 cup dry lentils

1/2 pound carrots, trimmed and diced

1 cup celery, diced

1 medium white onion, diced

3 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 bay leaf

4 cups low-sodium vegetable broth

1 cup water

1 (14.5-ounce) can diced tomatoes

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Greek yogurt

Fresh parsley for garnish, if desired

1. Sort lentils, discarding stones and rinse.

2. Place carrots and next 11 ingredients (through black pepper) in a slow cooker.

3. Cover and cook on high 5 to 6 hours (on low for 12 hours). Soup is done once lentils are cooked through.

4. To finish, remove bay leaf. Place 2 cups soup in a blender; puree until smooth. Return puree to the slow cooker; stir in to combine.

5. Serve with a dollop of Greek yogurt; garnish with parsley.

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