Red Lentil Soup

By Bostoncook

Not Your Mother’s Slow Cooker Cookbook

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 ribs celery, chopped
• 2 1/2 cups dried red lentils, picked over and rinsed
• 1 tsp ground cumin
• 1 tsp turmeric
• 3/4 tsp ground coriander
• 2 tbsp fresh lemon juice
• 6 cups chicken or vegetable broth
• Salt and pepper to taste

Preparation

Step 1

In a large skillet, heat the oil over a medium heat. Add the onion and celery and cook, stirring often, until just softened, about 5 minutes.

Transfer to a slow cooker, along with the lentils, spices and lemon juice. Add the broth and enough water to come about 3 inches above the vegetables. Cover and cook on HIGH for 1 hour.

Turn the cooker to LOW and cook the soup for 5 to 6 hours. Season with salt and pepper, if desired. Add water to thin if the soup is too thick.

I liked this a lot, but David didn't.