Slow Cooker Mediterranean Lentil Soup

Ingredients

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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