#1,369: Vegetable Lentil Soup

Well this sure was a simple, "set and forget" type of meal!  I threw everything in the crockpot and let it cook most of the day.  It is a bit bland, so I needed to add a lot more seasoning to it, but other than that, it was quite easy (and good).  I also needed to add some water to mine because there is NO soup like texture/consistency to this at all.  This is a thick lentil....stew??  As you can see from my picture, even adding in extra water/liquid wasn't enough to make this a soup.  BUT, I love lentils, and don't care if it's a soup like texture or not.  :)

2 cups dried lentils, rinsed and picked over

1 14-oz. can diced tomatoes

3 carrots, cut into 1/4-inch rounds

3 ribs celery, cut into 1/4-inch pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2 teaspoon dried oregano (mine was at least 1 - 1 1/2 tsp, if not more)

1 tsp garlic powder
crushed red pepper (to taste)

5 cups low-sodium vegetable broth

Salt and pepper

1 tablespoon red wine vinegar

1/4 cup chopped fresh parsley

Grated Parmesan, optional

Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups; place in a blender. Let cool for about 5 minutes. Puree mixture; return to slow cooker.

Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.