French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.
Ingredients
- extra-virgin olive oil: 3 Tbsp
- onions: 2 cups (chopped)
- celery, with leaves: 1 cup (diced)
- carrots: 1 cup (chopped)
- garlic, pressed: 2 clove
- ground coriander: 0.5 tsp (to taste)
- ¼ cups French green lentils, rinsed: 1 piece
- hot water: 4 cups
- bay leaf: 1 piece
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- cube chicken-flavored vegetable bouillon: 1 piece
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
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Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
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Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
