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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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From the book Not Your Mother's Slow Cooker Cookbook, the source listed is from St. Michael's Alley in Palo Alto, California. Cook this in a medium round slow cooker for total or 7-9 hours. Ingredients:
3 cups brown lentils |
7 cups water or 7 cups vegetable broth |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 medium yellow onion, finely chopped |
2 celery ribs, finely chopped |
2 medium carrots, finely chopped |
2 teaspoons minced garlic |
2 tablespoons dry red wine |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar |
salt |
black pepper |
chopped green onion |
red wine vinegar |
Directions:
1. Put the lentils and water in the slow cooker, cover and cook on Low for 3-4 hours.
2. In a medium skillet over medium heat, heat the oil and butter together until the butter melts. Add the onion, celery, and carrots and cook, stirring a few times, until just softened, about 5 minutes. Add the garlic and cook, stirring, another 2 minutes. Stir into the partially cooked lentils, cover, and continue to cook on Low for another 3 to 4 hours.
3. Stir in the wine, lemon juice, and molasses, Season with salt and plenty of fresh black pepper. Add water to your taste to thin if the soup is too thick. Cover and continue to cook on Low another 30 minutes.
4. Ladle into bowls and serve hot topped with chopped green onions and a drizzle of vinegar.
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