Ingredients
- 2 Tbsp olive oil
- 1 medium onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 tsp salt
- 2 tsp ground black pepper
- 1 bay leaf
- 1-1/2 cups dried lentils, rinsed
- 1 (28-oz) can crushed tomatoes
- 6 cups vegetable stock
- 1-1/2 cup water
- 2 Tbsp chopped fresh marjoram
- 2 Tbsp fresh chopped oregano
- 2 Tbsp fresh chopped parsley
- 1/4 cup fresh chopped basil
Preparation
Step 1
Preparation:
Put the olive oil, onions, carrots, garlic, salt, pepper, and bay leaf into a 6-quart slow cooker and toss until evenly coated. Add the rinsed lentils, crushed tomatoes, vegetable stock, water, marjoram, and oregano. Stir until well combined.
Cover the slow cooker and cook on low for 4–5 hours or high for 9–10 hours, or until the lentils are tender. When the soup is done, remove the bay leaf and add the chopped parsley and basil. Stir and serve.
I’m often asked about freezer-friendly recipes…which can be frozen, which can’t be frozen, and do I have any favorites. Well, here’s a great one, foodies. Soups are one of my favorite things to freeze because there’s nothing like having a homemade soup on hand when it's the middle of winter, the snow is flying, and you can’t get to the supermarket. Dairy-based ingredients tend to separate in the freezer. But because broth is the base in this recipe, it’s perfect for freezing.