Categories: Lentils, Main Dish, Slow Cooker, Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, minced
• 3 medium carrots, coarsely chopped
• 6 stalks celery, with leaves, coarsely chopped
• 2 teaspoons dried sage (or 2 whole fresh sage leaves, finely chopped)
• 1 (14 1/2 ounce) can chopped plum tomatoes, drained
• 2 cups brown lentils
• 6 cups vegetable broth
• salt
• fresh ground black pepper

Directions

1. Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.

2. Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.

3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.

4. Stir in the lentils and broth.

5. Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.

6. Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn’t sticking to the pan; add more broth if it is sticking.

7. Season with salt and pepper before serving.

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