Lentil Soup with Garlicky Vinaigrette

A drizzle of balsamic vinaigrette brightens the rich flavors of this slow-cooker lentil soup with fresh thyme.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 392 Calories

Ingredients

• ½ teaspoon salt
• 2 cups water
• 1 cup chopped onion
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ¼ cup olive oil
• 2 teaspoons kosher salt
• 1 bay leaf
• 1 sprig fresh thyme
• ¾ cup tomato sauce
• ¾ cup diced carrots
• ¾ cup diced celery
• 2 cloves garlic, finely chopped
• 2 cups green or brown lentils
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon balsamic or sherry vinegar
• 2 tablespoons balsamic or sherry vinegar

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.

Step 2

For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.

Step 3

Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.