DIY Chunky Lentil Soup with Vegetables

Officially, it's still winter even though the weather is getting very nice here in Nor Cal; but we're still into making soups. We've talked about making lentil soup for a long time so, finally, here it is! We added tons of good, organic vegetables and lots of herbs for extra flavor. We chose to make it in the slow cooker so all the flavors could blend together. It was a hearty soup and served us a dinner and several lunches. Now it's all gone and we're off to do other good things to replace it. We'll share them with you of course.

SERVES:             6
PREP TIME:      20 minutes
COOK TIME:    2.5 - 3 hours

INGREDIENTS:
2 tablespoons olive oil
4 cloves of garlic, thinly sliced
1 bunch of organic carrots, cut in 1/2" slices
1 yellow onion, diced
5 celery stalks, cut in 1/2" slices
15 ounce can of black beans, drained
1.5 cups of lentils
1.5 tablespoons oregano
1.5 tablespoons cumin
1 teaspoon smoky paprika
Pinch of red pepper flakes
15 ounce can of diced tomatoes
7-8 cups of vegetable broth
Parmesan cheese for garnish

PREPARATION:
1. Dice the onion and saute until soft, add the sliced garlic and continue to cook another couple of minutes. We do this in the inset of our slow cooker as it is safe on the cook top.
2. Add the carrots and celery to the pot and cook another 5 minutes.
3. Add the remaining ingredients to the slow cooker, set on high and cook for 2.5 to 3 hours. Stop when carrots are just right for your tastes.

PLATING:
Spoon the soup into heated bowls, sprinkle with Parmesan cheese for added flavor and serve with or without pieces of Artisan bread.

Bon appetit,
Tom and Anita

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DIY Chunky Lentil Soup with Vegetables

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