Lazy Lentil Soup

Name: Lazy Lentil Soup
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 6
Ingredients: ***For the soup:***; 5 cups lower-sodium chicken broth; 2 cups water; 1 (14-ounce) can petite diced tomatoes; 2 cups dried green lentils, picked through; 3 medium carrots, sliced into 1/4-inch-thick rounds; 1 small red onion, chopped; 3 medium stalks celery, cut into 1/2-inch cubes; 2 medium cloves garlic, minced; 1/4 teaspoon dried thyme; 1/4 teaspoon dried marjoram; 1 1/2 tablespoons red wine vinegar; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; ***For serving:***; 1/4 cup flat-leaf parsley leaves; 1/4 cup parmesan cheese, grated; bread, optional, to taste, sliced

Slow Cooker Diner-Style Hearty

Time: 6 hours 20 minutes

Yield: 6 servings

About

Why interrupt your precious weekend time of lounging around and doing as little as possible by fussing over dinner? Why not let Lazy Lentil Soup take the reins for a while? It practically does all the work for you, cooking up tender, hearty lentils in a savory and very aromatic chicken broth. All you need to do is put it together in the slow cooker and then do a quick bit of blending so the delicious bean flavor infuses every sip. Nothing to do now but wait for Lazy Lentil Soup to finish up... perfect for continuing on with the best lazy day ever!

Ingredients

For the soup:
5 cups lower-sodium chicken broth
2 cups water
1 (14-ounce) can petite diced tomatoes
2 cups dried green lentils, picked through
3 medium carrots, sliced into 1/4-inch-thick rounds
1 small red onion, chopped
3 medium stalks celery, cut into 1/2-inch cubes
2 medium cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 1/2 tablespoons red wine vinegar
2 teaspoons kosher salt
1/2 teaspoon black pepper
For serving:
1/4 cup flat-leaf parsley leaves
1/4 cup parmesan cheese, grated
bread, optional, to taste, sliced

Directions

Step 1 -In a slow cooker, add the broth, the water, the tomatoes and their juices, the lentils, the carrots, the onions, the celery, the garlic, the thyme, and the marjoram and stir to combine.

Step 2 -Cover the slow cooker and cook on low until the lentils and the vegetables are tender, about 6-7 hours.

Step 3 -In a blender, add 2 cups of the lentil mixture.

Step 4 -Secure the lid of the blender and remove the center piece to allow the steam to escape. Place a clean towel over the opening to avoid splashing.

Step 5 -Carefully, process the lentil mixture in the blender until smooth, about 45 seconds.

Step 6 -Add the processed lentil mixture, the vinegar, the salt, and the pepper to the soup in the slow cooker and stir to combine.

Step 7 -Ladle the soup into six serving bowls.

Step 8 -Top the soup with the parsley and the parmesan.

Step 9 -Serve with the bread slices.

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