LENTIL****Tomato Lentil Soup - SLOW COOKER

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This was very good for both and quick and easy. Could start it in the slow cooker before I left for work and it would be ready when I got home. Danny might have to stir it once or twice at most.

Switch out pancetta though for some smoked ham or smoked turkey or turkey keilbasa as it needs something meatier to round it out.

Update - 8/9/10 - Made with 4 oz. of cubed turkey keilbasa, spinach added at end. I put it in the slow cooker before work and Danny stirred it twice. Did serve with the olive oil and a bit of shaved parmigiano reggiano at end - was good but I don't know if it was necessary. Also, I think this would be better with chard or kale (added earlier in the cooking) as the spinach was rather "fresh" tasting. Very good for both, all in all

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  • 3

Ingredients

  • 3 servings
  • 1 tbsp. evoo
  • 3 ounces turkey keilbasa, diced
  • 6 tbsp. brown lentils
  • 1/2 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tbsp. tomato paste
  • few sprigs thyme
  • 1 bay leaf
  • 2 ounces shredded swiss chard or spinach
  • 1/2 tbsp. red wine vinegar - DON'T leave this out

Preparation

Step 1

Place all ingredients in slow cooker.

Cover and cook on LOW heat for 7 to 9 hours, or until lentils are completely soft.

Add chard or spinach for last half hour, if using.

Stir in vinegar and serve, drizzled with best olive oil and shaved parmesan, if desired. (Parmesan and oil weren't necessary)

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