Slow-Cooker Mediterranean Lentil Soup
Ingreadient
- Two 32-ounce boxes chicken stock (8 cups)
- 1 cup diced carrots
- 1 cup green lentils, rinsed
- 1/2 cup jarred marinated artichokes, drained
- 1/2 cup diced celery
- 1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
- 1 teaspoon vegetable bouillon paste
- 3 sprigs fresh oregano
- 1 onion, diced
- 2 cups escarole, julienned
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Crusty bread, for serving
Direction
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
