Slow Cooker Lemon Rosemary Lentil Soup

• Gluten free

• Produce

  • 6 Carrots
  • 4 cloves Garlic
  • 1 Lemon, zest and juice
  • 1 Onion, large
  • 3 cups Red lentils
  • 1 tbsp Rosemary, Fresh

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 Pepper, yellow
  • 1 1/2 tsp Salt

• Liquids

  • 2 3/4 cups Water

Found on melaniemakes.com

Description

Ingredients

• 6 carrots, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 yellow pepper, chopped
• 1/8 teaspoon cayenne pepper
• 3 cups red lentils
• 4 cups chicken broth
• 2-3/4 cups water
• 1-1/2 teaspoons salt
• 1 lemon, zest and juice
• 1 tablespoon fresh rosemary, chopped

Directions

• In a six quart slow cooker, add all ingredients EXCEPT lemon zest and juice and rosemary.
• Cook on LOW for 6 hours.
• Stir in lemon zest, juice and rosemary.
• Season with additional salt and pepper to taste.
• Ladle into bowls and garnish with additional chopped rosemary if desired.