Categories: Lentils, Main Dish, Slow Cooker, Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 2 garlic cloves, minced
- 3 medium carrots, coarsely chopped
- 6 stalks celery, with leaves, coarsely chopped
- 2 teaspoons dried sage (or 2 whole fresh sage leaves, finely chopped)
- 1 (14 1/2 ounce) can chopped plum tomatoes, drained
- 2 cups brown lentils
- 6 cups vegetable broth
- salt
- fresh ground black pepper
Directions
-
Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
-
Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
-
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
-
Stir in the lentils and broth.
-
Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
-
Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn’t sticking to the pan; add more broth if it is sticking.
-
Season with salt and pepper before serving.