Since I first tasted lentils, I haven’t been able to stop eating them. What an amazing little bean! One of my favorite ways to have them isn’t exceptionally creative, but it is pretty good. A nice, thick soup.
There’s a packaged soup I found at the store that had the best garlicky taste. The stuff was like crack. It was a guaranteed lentil overdose – yes, there is such a thing. Anyway, even though I was thrilled about the taste, I was a little leery of the seasoning, which was a packet simply labeled “mixed herbs”. Hm. After some trial and error, I do believe I’ve matched the taste using all fresh ingredients. No mystery packets here!
Slow Cooker Lentil Soup
- 1 lb dry lentils
- 1 tbsp olive oil
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- ½ medium onion, finely chopped
- 4 garlic cloves, pressed
- 7 cups vegetable broth
- Rinse and drain lentils. Remove any funky pieces.
- Put all ingredients in the slow cooker and stir a few times just to mix it up.
- Set slow cooker to high and cook for 4 hours.
- Serve with a salad and some crusty bread. Yum!