Slow Cooker Lentil Soup

255 min · Serves 6

Based on a recipe from Montana State University Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 6 cupswater
• ¼ cupchopped fresh parsley
• 9.9 mlbeef bouillon
• 1½ cupsdry lentils
• 2medium carrots, sliced
• 1medium onion, chopped
• 2celery stalks, sliced

How to cook it

1. Add the 6 cups of water, 1½ cups of dry lentils, ¼ cup of chopped fresh parsley, 2 teaspoons of beef bouillon, 2 sliced medium carrots, 1 chopped medium onion, and 2 sliced celery stalks to the bowl of a slow cooker.
2. Stir the mixture thoroughly so the bouillon dissolves and the ingredients are evenly distributed.
3. Cover with the lid and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours, until the lentils are soft and the carrots and celery are completely tender when pierced with a fork.
4. Stir the soup well, then ladle it hot into bowls to serve.

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