Slow-Cooker Mediterranean Lentil Soup

  • Level:Easy
  • Total: 4 hr 30 min
  • Active: 20 min

  • Yield:8 to 10 servings



  1. Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

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