|Serves||Prep Time||Cook Time|
|4||15 mins||8-12 passive hours|
So, here’s a little secret to boost just about any soup (or even stew) you make—add some salad dressing. Yes, really. The acidity from the vinegar has a magical way of pulling all the flavors together, and perking them up. A tablespoon or two makes almost any soup superb, especially hearty fall and winter ones like this Slow Cooker Lentil Soup. Enjoy!
|½ cup||French lentils, picked over for any pebbles or debris|
|3-4 cups||Vegetable broth|
|2||Carrots, peeled & diced|
|2||Celery ribs, diced|
|1||Small onion, diced|
|To taste||Sea salt|
|(Optional)||Extra virgin oil, to finish|
|Bread for serving, if you like|
Add all of the ingredients to a slow cooker. Be generous when seasoning with the salt, especially if using store bought vegetable broth, which tends to be very under-seasoned—anywhere from 1 to 2 teaspoons should be good. Give everything a good stir.
Set the slow cooker to LOW, and cook for 8 to 12 hours, stirring occasionally if you’re home (but it’s okay to be on its own, too). The soup is ready to eat after 8 hours, but those extra 4 hours of simmering add a real depth of flavor (and means it’ll be ready just in time for dinner if you pop the ingredients in the slow cooker at 7:00am).
When ready to serve, stir in the Red Wine Vinaigrette. Ladle the soup into deep bowls. Swirl a bit of olive oil over the soup, if you like, and enjoy!