Slow Cooker Lentil Soup
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Slow Cooker Lentil Soup' — What's Cooking? USDA Mixing Bowl, US Department of Agriculture (public domain, federal). Converted to gluten-free: beef bouillon and Italian seasoning specified as gluten-free, and the serving suggestion of crackers or bread specified gluten-free; no other changes.
Dry lentils, carrots, onion, and celery cook all day in the slow cooker with parsley and Italian seasoning for a hands-off, hearty soup.
Why this complexity: bouillon and Italian seasoning specified gluten-free; slow cooker equipment.
Ingredients
- 6 cups water
- 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
- 2 teaspoons gluten-free beef bouillon (or 2 gluten-free bouillon cubes)
- 2 teaspoons gluten-free Italian seasoning
- 1 1/2 cups dry lentils
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 2 celery stalks, sliced
Method
- Mix all the ingredients together in the slow cooker.
- Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the lentils and vegetables are tender.
- Serve hot, with gluten-free crackers or bread if desired.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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