Ergo. It's back! SO today for Legume Wednesday, I brought out the kickass cookbook, 1001 Best Slow-Cooker Recipes. I have to admit this is the first recipe I've made out of this cookbook, but it was so easy and delicious that I'm sure there will be more. And the Brain can tell you that I have a bunch of cookbooks that I haven't cooked anything out of. Or maybe only one or two things anyway. It's his prevailing logical argument against me buying more cookbooks.
So yeah, this is a delicious Country Lentil Soup. Super easy to make. I mean really, there's minimal chopping and then it all just gets thrown into the slow-cooker and 8 hours later you have some really yummy soup. What better way to enjoy a rainy day in fall?
Country Lentil Soup
adapted from 1,001 Best Slow-Cooker Recipes
6 entree servings
3 cups vegetable broth
2 cups water
1 cup dried lentils
1 can (14.5 oz) petite diced tomatoes, undrained
1 medium onion, chopped
2 medium carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 tsp fresh thyme, chopped (or 1/2 tsp dried)
1 tsp fresh marjoram, chopped (or 1/2 tsp dried)
1 tsp fresh oregano, chopped (or 1/2 tsp dried)
salt and pepper, to taste
6 Tbsp grated Parmesan cheese
Combine all ingredients, except salt, pepper, and Parmesan cheese, in 6 quart slow-cooker; cover and cook on low 6-8 hours. Season to taste with salt and pepper. Sprinkle each bowl of soup with 1 tablespoon cheese.