Post by Amani on Sept 16, 2008 23:30:06 GMT -5
Crockpot Greek Lentil Soup
1 1/2 cups dried brown lentils
1 medium onion, chopped
1 carrot, peeled, grated
1 celery stalk, chopped
3 tablespoons olive oil
1 bay leaf
2 - 4 garlic cloves, minced
salt to taste
ground black pepper to taste
1/2 teaspoon oregano
1 bouillon cube or vegetable cube
1/2 cup tomato sauce
3 tablespoons red wine vinegar
Simmer lentils in 4 1/2 cups water 35-40 mins, or until almost tender.
Transfer to crockpot.
In a large frying pan, saute onion, carrot and celery in oil until limp and glazed.
Turn into crockery pot. Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube.
Cover. Cook on LOW speed of crock pot for 6 to 8 hours.
Add tomato sauce and vinegar. Stir well. Cover. Cook on HIGH 30 minutes, or until flavors are well blended.
Yields 8 servings.
1 1/2 cups dried brown lentils
1 medium onion, chopped
1 carrot, peeled, grated
1 celery stalk, chopped
3 tablespoons olive oil
1 bay leaf
2 - 4 garlic cloves, minced
salt to taste
ground black pepper to taste
1/2 teaspoon oregano
1 bouillon cube or vegetable cube
1/2 cup tomato sauce
3 tablespoons red wine vinegar
Simmer lentils in 4 1/2 cups water 35-40 mins, or until almost tender.
Transfer to crockpot.
In a large frying pan, saute onion, carrot and celery in oil until limp and glazed.
Turn into crockery pot. Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube.
Cover. Cook on LOW speed of crock pot for 6 to 8 hours.
Add tomato sauce and vinegar. Stir well. Cover. Cook on HIGH 30 minutes, or until flavors are well blended.
Yields 8 servings.