Slow Cooker Mediterranean Lentil Soup
Ingredients
- 18 ounces lentils dry
- water to cover
- 1/2 cup olive oil
- 3 carrots sliced
- 1 large red onion grated
- 2 tbsp tomato paste
- 2 cloves garlic cloves peeled
- 2 tbsp Greek oregano dried
- 2 bay leaves
- salt and freshly ground black pepper
Notes
Spot lentils in a medium pot, spread with water, and heat to the point of boiling. Boil for 10 minutes, channel well and add to the moderate cooker.
Consolidate olive oil, carrots, red onion, tomato glue, garlic, oregano, cove leaves, salt, and pepper in the moderate cooker and spread with around 6 to 7 cups of water. Cook on low until lentils are delicate, 6 to 8 hours.
Nutrition Facts (Per Serving): Calories 262, Carbohydrates 21g, Protein 34g, Fat 4g
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