Slow Cooker Mediterranean Lentil Soup


  • 18 ounces dry lentils
  • water to cover
  • ½ cup olive oil
  • 3carrots, sliced
  • 1 large red onion, grated
  • 2 tablespoons tomato paste
  • 2 cloves garlic cloves, peeled
  • 2 teaspoons dried Greek oregano
  • 2bay leaves
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 1

    Place lentils in a medium saucepan, cover with water, and bring to a boil. Boil for 10 minutes, drain well, and add to the slow cooker.


  • Step 2

    Combine olive oil, carrots, red onion, tomato paste, garlic, oregano, bay leaves, salt, and pepper in the slow cooker and cover with about 6 to 7 cups of water. Cook on Low until lentils are soft, 6 to 8 hours.

  • Cook's Note:

    Do not skip the step of pre-boiling the lentils; if you don’t do this, your lentil soup will turn out like sludge.

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