Slow Cooker Greek Lentil Soup From Eleni Vonissakou
Ingredients
- 1 pound (450g) large brown lentils
- 4 cups (960ml) hot vegetable stock
- 4 cups (960ml) hot water
- 1 medium onion, minced, or halved if you want to remove it later
- 3 tablespoons (45ml) olive oil
- 1 tablespoon (15 ml) tomato paste
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon powdered cumin
- 1/2 teaspoon black pepper
- Red wine vinegar, crusty bread, and feta cheese, to serve
Instructions
Slow-Cooker Greek Lentil Soup From Eleni Vonissakou serves 4 original recipe by Food52.
Organization Tags
Tags easily organize your Recipe Library
Comments