Slow Cooker Mediterranean Lentil Soup
Ingredients
- Two 32-ounce boxes chicken stock (8 cups)
- 1 cup diced carrots
- 1 cup green lentils, rinsed
- 1/2 cup jarred marinated artichokes, drained
- 1/2 cup diced celery
- 1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
- 1 teaspoon vegetable bouillon paste
- 3 sprigs fresh oregano
- 1 onion, diced
- 2 cups escarole, julienned
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Crusty bread, for serving
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