It's recipe time!
If you know me you know my love of cooking. Almost a year ago some of our church folk blessed us with meal provisions after bringing home our second little love. One of those meals was an amazing lentil soup. And what do you know, she provided the recipe atop the soup container! We've talked and talked about that soup for almost a year. I've never cooked with lentils or any dried beans ever. But finally I mustered enough courage to purchase a pack and voila delicious soup was made! The best part, it's made in the crock-pot!
Mediterranean Lentil Soup
2 Tb. olive oil
1 lg.onion diced
1 stalk celery, chopped (I used 2)
2 lg. cloves of garlic, finely minced
1 can (28oz) whole plum tomatoes, drained
1 1/2 c. dried lentils, soaked in cold water 1 hour, rinsed and drained
1 Tb. tomato paste
1 1/2 tsp. dried thyme
6 c. beef broth
2 bay leaves
Vinaigrette:
3/4 c. packed fresh basil
1/3c. olive oil
2 Tb. minced fresh parsley
2 Tb. red wine vinegar
Salt and pepper to taste
Slow Cooker Directions:
Place all ingredients except vinaigrette in slow cooker. Stir to combine; cover and cook on LOW for 8 hours or until lentils are soft.
While soup in simmering, prepare vinaigrette. Combine basil, olive oil, parsley, and vinegar in blender or food processor. Process on high until smooth. Stir vinaigrette into soup just before serving.
