How to Make Lentil Soup

Slow Cooker Lentil Soup Recipe source: American Test Kitchen
Ingredients: Serve 8
2 onion, chopped fine
4 garlic cloves, minced
2 tablespoons extra virgin olive oil, plus extra for serving
1 tablespoon tomato paste
½ ounce dried porcini mushrooms, rinsed and minced
1 teaspoon dried
4 cups low sodium chicken broth
4 cups vegetable broth
4 slices bacon
3 carrots, peeled and cut into ½ inch pieces
2 medium Portobello mushroom caps grill removed, cut into ½ inch pieces
7 ounces (1 cup) brown lentils, picked over and rinsed
2 bay leaves
8 ounces Swiss chard, stemmed, leaves sliced ½ inch thick
Salt and pepper

  • Microwave onions, garlic, oil, tomato paste, porcini mushrooms, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes transfer to slow cooker.
  • Stir chicken broth, bacon, carrots, Portobello mushrooms, lentils, and bay leaves into slow cooker. Cover and cook until lentils are tender, 9 to 11 hours on low or 5 to 7 hours on high.
  • Stir in chard, cover, and cook on high until chard is tender, 20 to 30 minutes. Discard bacon and bay leaves. Season with salt and pepper to taste and serve with additional olive oil. End. 
How to Make Lentil Soup

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