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Greek Lentil Soup

1 1/2 cups dried lentils -- presoaked, drained
1 medium onion -- chopped
1 carrot -- peeled, grated
1 celery stalk -- chopped
3 tablespoons olive oil
1 bay leaf
2 garlic cloves -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 teaspoon oregano
1 beef bouillon cube or vegetable cube
1/2 cup tomato sauce
3 tablespoons red wine vinegar

Simmer lentils in 4 1/2 cups water 1 hour, or until almost tender. Transfer to slow cooker.

In a large frying pan, sauté onion, carrot and celery in oil until limp and glazed. Turn into slow cooker. Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube. Cover, cook on LOW setting of slow cooker for 6 to 8 hours. Add tomato sauce and vinegar. Stir well. Cover, cook on HIGH 30 minutes, or until flavors are well blended.

This recipe yields 8 servings.

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