Summary: I love how this soup is herby, fresh and bright. Lentils are so often paired with deep earthy flavours and I love how this veers the other way. Even Mr Ask (who is dubious about lentils) really enjoyed this and had two bowls. I made this in the slow cooker but you could totally just use a pot.
Ingredients
- 1 tblsp garlic oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 carrot, diced small
- 2 ribs of celery, diced small
- 2 tins lentils, drained and rinsed
- 2 bay leaves
- 1/2 tsp dried thyme
- 4 cups stock
- 4 sprigs fresh oregano, finely chopped
- 1/4 bunch of fresh dill, finely chopped
- 2 tblsp white wine vinegar
Instructions
- Add all the oil, garlic, onion, carrot, celery, lentils, bay leaves, thyme and stock to the slow cooker and cook for 4hrs on high or 6-8hrs on low.
- Remove the bay leaves and add the oregano, dill and vinegar. Stir well and allow to cook for a further 10 mins.
- Serve with bread.

Recipes
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Slow Cooker
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Soups
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Vegetarian
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