Slow Cooker Greek Lentil Soup (Fakies

• Gluten free

• Produce

  • 2 Bay leaves
  • 2 Carrots, diced (~ 1 cup, large
  • 1 Celery stalk, diced (~ 1 cup, large
  • 3 cloves Garlic
  • 1 cup Green lentils
  • 1 Onion, large

• Canned Goods

  • 2 tbsp Tomato paste
  • 5 cups Water or stock

• Condiments

  • 1 cup Tomato sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Red wine vinegar

Found on jeanetteshealthyliving.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, diced (~ 1 cup)
• 1 large celery stalk, diced (~ 1 cup)
• 5 cups water or stock (use vegetable stock for vegan/vegetarian)
• 1 cup green lentils, rinsed and drained
• 1 cup tomato sauce
• 2 tablespoons tomato paste
• 2 bay leaves
• salt and pepper, to taste
• 2 tablespoons red wine vinegar

Directions

• Heat oil in a large stockpot; saute onion, garlic, carrots and celery; cook about 5 minutes until onions are softened. Transfer vegetables to slow cooker. Add water or stock, lentils, tomato sauce, tomato paste, bay leaves, salt and pepper.
• Cook on low for 8-9 hours until lentils are tender. Remove bay leaves. Stir in vinegar just before serving.