This is a recipe I adapted from the Canadian Living Slow Cooker Collection. I found it worked just as well on the stove top. I use 3 types of lentils for the nutritional and texture variety. This is a brownish coloured soup that packs a lot of nutrition as a source of fibre, magnesium and folate on a cold day.
1/3 cup brown lentils
1/3 cup green lentils
1/3 cup black lentils
1 onion, finely chopped
1 clove garlic, finely chopped
1 plum tomato, finely diced
1 stalk celery, finely chopped
2 tablespoons olive oil
4-5 cups vegetable stock
1 bay leaf
1/2 tsp dried thyme
Salt, pepper and lemon juice to taste
In a large pot, heat olive oil over medium heat. Saute onion, garlic, tomato and celery until softened. In a strainer, rinse lentils thoroughly. Add lentils, bay leaf, thyme and vegetable stock to the pot. Bring to a boil, simmer over medium low heat for 30 minutes. Season with salt, pepper and lemon juice to your taste. Enjoy piping hot topped with finely chopped greens such as watercress or chard (the greens will wilt and cook lightly in the hot soup).
