Slow Cooker Mediterranean Lentil Soup
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
The beauty of slow cooker soup is that you simply throw all the ingredients in, turn it on, and forget about it for a few hours while you go about your day. At the end of the cooking cycle, you'll have a delicious Mediterranean-style soup with lentils, escarole, artichokes, carrots, and celery. Use green lentils for this soup, which don't overcook, and your soup will be light and summery, with a clear broth, while sun-dried tomatoes and fresh oregano add a rich flavor and aroma. Enjoy this Mediterranean soup with fresh crusty bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup green lentils, rinsed
- 2 boxes of chicken broth (960 ml each) (8 cups)
- 1 cup diced carrots
- 0.5 cups marinated artichokes, patted dry
- 0.5 cup diced celery
- 0.5 cups sun-dried tomatoes in oil, patted dry and thinly sliced + 1 tbsp. oil from the jar
- 1 teaspoon vegetable broth paste
- 3 sprigs of fresh oregano
- 1 onion, diced
- 2 cups escarole, thinly sliced
- Zest and juice of 1 lemon
- Crustless bread, for serving
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Recipes with similar ingredients: lentils, Artichokes, carrot, celery, sun-dried tomatoes, escarole salad, lemon juice, oregano
Cooking the dish according to the recipe:
- Combine chicken broth, carrots, lentils, artichokes, celery, sun-dried tomatoes and their oil, bouillon paste, oregano, and onion in a slow cooker. Cook on high until the lentils are tender, about 4 hours, or on low for 8 hours. Add escarole, lemon zest, and juice and let simmer for 5-10 minutes. Season with salt and pepper to taste and serve with bread.
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