Slow-Cooker Mediterranean Lentil Soup
Ingredients
Method
- 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.
Rate this recipe
Overall Rating:
4.00
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