Slow Cooker Winter Vegetable Soup with Split Red Lentils
www.abeautifulplate.com
www.abeautifulplate.com
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 medium carrots, trimmed, peeled, and diced
  • 2 medium zucchini, ends trimmed and chopped into 3/4-inch chunks
  • 3 Yukon gold potatoes, scrubbed and chopped into 3/4-inch cubes
  • 3/4 cup split red lentils
  • 1 cup canned chopped tomatoes (with their juices)
  • 2 pieces of parmigiano-reggiano rind
  • 2 dried bay leaves
  • 3-4 sprigs of fresh thyme
  • 5 cups chicken stock
  • 1 teaspoon kosher sea salt, plus more
  • freshly ground black pepper
  • 2-3 cups finely sliced savoy cabbage, reserved for later
  • extra virgin olive oil, for drizzling
  • freshly chopped flat-leaf parsley (or basil), for garnishing
  • freshly grated parmigiano-reggiano cheese, for garnishing

Instructions

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