Savory Lentil Soup (slow cooker)

The basic recipe for this soup came from Judith Finlayson’s cookbook, Vegetarian Slow Cooker Recipes.  I have adjusted the recipe to give it a stew-like thickness.  I’ve also added bay leaf and balsamic vinegar for a more complex flavor profile.  This soup is wonderful with a hot piece of cornbread dripping honey or pumpkin butter.  Serve 4-6 people.

Savory Lentil Soup (slow cooker)

1 1/4 cups lentils (red or green)

2-Tblsp vegetable oil

2 large ribs celery, chopped

2 medium to large onions chopped

2-3 carrots peeled and chopped

1 clove garlic, minced

1 tsp cumin

1 tsp lemon zest

1 large potato peeled and grated

6 cups vegetable stock

2 -3 Tblsp balsamic vinegar

1 large bay leaf

8 oz (about 6-8 cups fresh) chard or spinach

2 Tblsp lemon juice

Heat oil in skillet on medium high heat, Add chopped celery, carrots, and onion.  Saute until heated through and they began to be soft (5-7 minutes).  Add garlic, cumin, and lemon zest. Stirring constantly, saute for 1-2 more minutes.  Put entire mixture in slow cooker.  Add vegetable stock, lentils, potato, balsamic vinegar, and bay leaf.

Cover and cook on low for 6-8 hours.  Add chard or spinach and lemon juice.  Increase slow cooker heat to high.  Cook for 1 to 2 more hours (until greens and veggies are cooked through).