| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- Two 32-ounce boxes chicken stock (8 cups)
- 1 cup diced carrots
- 1 cup green lentils, rinsed
- 1/2 cup jarred marinated artichokes, drained
- 1/2 cup diced celery
- 1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
- 1 teaspoon vegetable bouillon paste
- 3 sprigs fresh oregano
- 1 onion, diced
- 2 cups escarole, julienned
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Crusty bread, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 283 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 6 mg |
| Sodium | 701 mg |
Reviews
This soup was pretty good, if a bit oily. The favors were good, but I didn’t really love the leftovers. The artichokes and sun-dried tomatoes really do make the soup, so don’t skimp on those ingredients.
I wasn’t a fan but my Fiancé absolutely loves it! I will be making again for him for sure! I will say super easy to make and inexpensive
It was good but next time I will sweat the Vegis first. They were too hard even after 6 hrs on high. Also it will bring out more flavor
Okay… I deviated a little bit from the recipe. I used the chicken stock and some diced chicken thighs, added the lentils, artichokes, and a can of rinsed cannelini beans. Doubled the carrots, added in the celery, onion and 3 cloves of garlic. I used a pint of grape tomatoes instead of the sundried. I also threw in some additional spices (paprika, cumin and a touch of turmeric – it is cold here and the warm spices make the body of the soup more rich in flavor). Instead of escarole, I julienned a head of kale and let it wilt into the soup at the very end. The lemon is the winner! Amazing soup, very healthy, and my husband loved it!
I didn’t have sundried tomatoes but did have sundried tomato pesto so I used that instead. Also, the soup was a bit thin for our liking so I added some ditalini pasta to give it more density. Flavors were awesome. I will definitely make it again
Delicious!
Sorry, we really didn’t like the flavors
Delicious soup..I added a little pasta near the end..love the lemon flavor.
Fixed this recipe last week using my slow cooker. It was delicious! My husband said this was definitely “a keeper”! I was nervous because I added the lemon juice and zest at the beginning instead of at the end but it still worked. The flavors were wonderful. Thank you for such a great recipe!
Update: Have been using kale and added some shredded chicken and brown rice instead of lentils. Works well!
Absolutely love this recipe. It was the most interesting, unique lentil soup I’ve ever had.