27 Feb Italian Lentil Vegetable Soup
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 9 hours |
| Passive Time | 1 overnight soak |
| Servings |
|
Ingredients
- 1 1/4 cup French lentils
- 3 carrots
- 1 zucchini
- 1 bunch Swiss chard
- 1 Tbsp extra virgin olive oil
- 1 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 9 cups water + extra for soaking
Ingredients
|
Rate this recipe!
|
Instructions
- Pick through the lentils to remove any rocks or sticks. Wash lentils until the water runs clear.
- Soak the lentils overnight in enough water to cover an inch over the lentils.
- The next day, drain the water from the lentils and rinse them once with fresh water. Drain the water and place the lentils in the cooking pot along with 9 cups of water.
- Peel the carrots, and cut them into ½ inch pieces.
- Cut the zucchini into 1 inch pieces.
- Remove the ribs from the Swiss chard, and cut the leaves into 1 inch pieces.
- Add the carrots, zucchini, Swiss chard, oil, salt, and herbs to the cooking pot. Stir to mix.
- Place the lid on the cooking pot. Cook on low for 9 hours.
Recipe Notes
Notes:
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning.