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COOKING, RECIPES

Crock Pot Lentil Soup

Name: Crock Pot Lentil Soup
Yield: 8 to 10 servings
Ingredients: 1 pound lentils, rinsed and picked over; 2 cups chopped onions; 2 cloves garlic, minced; 2 cups canned tomatoes, chopped, with liquid; 2 1/2 cups chicken or vegetable broth; 2 large carrots, sliced; 1/2 cup sliced celery; 1 bell pepper, chopped; 2 tablespoons fresh chopped parsley; 1 dried bay leaf; 1/2 teaspoon salt; 1/8 teaspoon ground marjoram; 1/8 teaspoon leaf sage, crumbled; 1/8 teaspoon dried leaf thyme; 8 ounces shredded Cheddar cheese

Crock Pot Lentil Soup

Dori Fritzinger

Servings

8 to 10 servings

Ingredients

1 pound lentils, rinsed and picked over
2 cups chopped onions
2 cloves garlic, minced
2 cups canned tomatoes, chopped, with liquid
2 1/2 cups chicken or vegetable broth
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, chopped
2 tablespoons fresh chopped parsley
1 dried bay leaf
1/2 teaspoon salt
1/8 teaspoon ground marjoram
1/8 teaspoon leaf sage, crumbled
1/8 teaspoon dried leaf thyme
8 ounces shredded Cheddar cheese

Instructions

Place all ingredients, except the cheese, in the slow cooker and cook on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are tender.
Stir in the cheese until it is melted.
Serve hot, topped with more cheese, if desired.

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Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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