LENTIL VEGETABLE SOUP WITH CHARD-SLOW COOKER

LENTIL VEGETABLE SOUP WITH CHARD-SLOW COOKER image

Yield 6 bowls

Number Of Ingredients 12

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1 tbsp olive oil
2 onions finely chopped
4 carrots, peeled and diced
2 stalks celery, diced
4 cloves of garlic, minced
1/2 tsp cracked black peppercorns
1 bay leaf
1 cup of brown or green lentils, rinsed (I've also used a combination of types of lentils)
6 cups vegetable broth
1 potato peeled, shredded
1/4 tsp cayenne pepper, dissolved in t tbsp freshly squeezed lemon juice
4 cups shredded Swiss chard, stems and thick veins removed

Steps:

1. In a skillet, heat oil over medium heat. Add onions, carrots, and celery and cook, stirring, until softened, about 5-7 minutes. Add garlic, salt, peppercorns and bay leaf and cook, stirring, for 1 minute. Add lentils and toss until coated. Transfer to slow cooker. Stir in vegetable broth. 2. Add potato and stir well. Cover and cook on low for 6 hours or high for 3 hours, until lentils are tender. Add cayenne/lemon juice solution and stir well. 3. Add chard, in batches, stirring after each to submerge before adding the next batch. Cover and cook on high for 20 minutes until chard is tender.