Categories: Slow-Cooker, Soup, Vegetarian

Ingredients

• 3 medium carrots, chopped (or 4 small or 2 large)
• 2 celery stalks, chopped
• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 1 large clove shallot, chopped
• 2 cups dry green lentils (rinsed)
• 8 cups Vegetable stock
• 1 14-ounce can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• Add in 15 Minutes Before Cooking Time Ends:
• 1 head of Swiss Chard, cleaned and cut into bite-size pieces
• 11/2 teaspoons red wine vinegar
• 2 teaspoons Kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin

Directions

1. I used the food processor to do my chopping. Most of the veggies only need a couple of pulses.

2. carrots first …

3. Then celery …

4. Then onion, garlic, and shallot all at once …

5. Place chopped carrots, celery, onion, garlic, and shallot into crockpot along with lentils, vegetable stock, canned tomatoes, bay leaf and dried thyme.

6. Cover with lid and set cooking time (4 Hours on HIGH OR 8 Hours on LOW).

7. Next, prep your swiss chard into bite-size pieces (I usually cut it both lengthwise and crosswise to achieve this), put in a bowl or ziploc bag and place in refrigerator for later.

8. When cooking time is up, add in swiss chard, red wine vinegar, Kosher salt, black pepper, and ground cumin.

9. e lid back on and let sit covered for fifteen additional minutes before serving. This freezes great and makes 8 huge (1.5 cup) servings. Excellent served with a crusty bread and side salad. Enjoy!

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