Slow Cooker Tomato-Lentil Soup
- Lentils are a type of bean that pack a flavorful, nutrient-rich punch. In this easy recipe, they're combined with tomatoes, Italian herbs, and just a few basic vegetables, yet the soup tastes wonderfully complex.
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- 2 Tbsp olive oil
- 1 medium onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 tsp salt
- 2 tsp ground black pepper
- 1 bay leaf
- 1-1/2 cups dried lentils, rinsed
- 1 (28-oz) can crushed tomatoes
- 6 cups vegetable stock
- 1-1/2 cup water
- 2 Tbsp chopped fresh marjoram
- 2 Tbsp fresh chopped oregano
- 2 Tbsp fresh chopped parsley
- 1/4 cup fresh chopped basil
- Put the olive oil, onions, carrots, garlic, salt, pepper, and bay leaf into a 6-quart slow cooker and toss until evenly coated. Add the rinsed lentils, crushed tomatoes, vegetable stock, water, marjoram, and oregano. Stir until well combined.
- Cover the slow cooker and cook on low for 9–10 hours or high for 4–5 hours, or until the lentils are tender. When the soup is done, remove the bay leaf and add the chopped parsley and basil. Stir and serve.