Lentil Soup with Garlicky Vinaigrette

Here’s a great slow-cooker recipe for you! It really is nice to chop up some veggies, throw all the ingredients in the slow-cooker, and have dinner ready 8 hours later! All I did was add some rolls and we had a nice cozy dinner on a cold night. You don’t have to make the vinaigrette, but it did add a little something special.

rating: 9

Lentil Soup with Garlicky Vinaigrette
(All Recipes magazine, Feb./March 2015)

serves 6


2 tablespoons olive oil
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, finely chopped
2 teaspoons kosher salt
3/4 cup tomato sauce
2 cups lentils, rinsed and drained (I like to use the tiny green lentils de puy for this, but regular brown lentils are just fine too)
4 cups chicken or veggie broth (or more water)
2 cups water
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
1 teaspoon balsamic or sherry vinegar

¼ cup olive oil
2 tablespoons balsamic or sherry vinegar (I used balsamic)
1 clove garlic, pressed
1/2 teaspoon salt


1. Heat oil in a large skillet over medium heat, then cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow-cooker with all remaining soup ingredients. Cook on low for 6 hours.
2. Meanwhile, whisk together all vinaigrette ingredients. Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

photo (8)

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