 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
|
yummy from costco magazine Ingredients:
6 cups chicken broth or 6 cups vegetable broth |
1 cup lentils, picked over and rinsed |
2 medium carrots, peeled and finely diced |
1 small onion, finely chopped |
2 celery ribs, finely diced |
3 tablespoons uncooked white rice |
2 tablespoons minced garlic |
1 teaspoon herbes de provence or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon white pepper or 1/8 teaspoon black pepper |
1/4 cup heavy cream (optional) or 1/4 cup sour cream (optional) |
1/4 cup parsley (optional) |
Directions:
1. Stir together the broth, lentils, carrots, onion, celery, rice, garlic, herbes de Provence, salt and pepper in a slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Remove 1 1/2 cups soup and puree in a food blender or with an immersion blender until almost smooth. Stir pureed soup back into the slow cooker.
2. Divide soup evenly among 4 serving bowls, garnishing each with 1 tablespoon cream and 1 tablespoon chopped parley, if desired.
|
|