Lentil Soup

By classycook

Ingredients

• 1 Tbsp. olive oil
• 1 large onion,chopped
• 1 stalk celery,chopped
• 1 large carrot,chopped
• 1 cloves garlic,minced
• 1 1/4 cups dried lentils,washed and sorted
• 6 cups vegetable stock or water (see my vegetable stock recipes)
• 1 Tbsp. tamari (or soy sauce)
• 4-5 greens (kale, collards,chard,spinach or other dark greens)

Preparation

Step 1

I prefer to cook the greens in advance and add them at the end when the soup is ready to eat, because cooking the raw greens right in the soup can impart a bitter flavor.

Heat the oil in a large saucepan over medium heat. Add the onion,celery,carrot,and garlic, cover for about 5 minutes.

Transfer the cooked vegetables to the slow-cooker and add the lentils,stock,and tamari. Cover and cook on low for 8 hours. Season with salt and pepper to your preference.

Meanwhile,or ahead of time, chop up the greens and boil for about 5 minutes in water. Add to the soup right before serving.

Slow-cooker: 4-6 quart
cook time: 8 hours
setting: low
serves: 6
92 calories per serving