1 lb small brown lentils, picked over and rinsed
2 large onions, minced
5 cloves garlic, quartered
4 medium carrots, grated fine
2 1/2 Tbs tomato paste
3 large bay leaves
2 Tbs salt (or 3 beef stock cubes + 1 1/2 tsps salt)
1/4 tsp pepper
2 1/2 quarts boiling water
3/4 cup olive oil
4 Tbs balsamic vinegar or 3 Tbs red wine vinegar
Put all the ingredients except for olive oil and balsamic vinegar into your crockpot. Cook on low for 7 hours. Add olive oil and balsamic vinegar and cook a further 2 hours.
Notes: You can enrich this already delicious soup by making a couple of variations.
Add 1/2 lb of minced bacon, but cut back the olive oil to 1/2 a cup or add 1 lb of sliced sausage, like Kielbasa.
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This recipe needs a few variations. First, skip grating the carrots. It takes forever, and a small dice would do just as well. Second, I added a bunch of rosemary and some Italian spices the second night because it was so bland, and cooked it overnight. Still kind of bland. The third night my husband added a packet of Zatarain's precooked Jambalaya, and this recipe rocketed into the fantastic zone. That's the only reason I'm not deleting it. So, heads up.
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