So, here’s a little secret to boost just about any soup (or even stew) you make—add some salad dressing. Yes, really. The acidity from the vinegar has a magical way of pulling all the flavors together, and perking them up. A tablespoon or two makes almost any soup superb, especially hearty fall and winter ones like this Slow Cooker Lentil Soup. Enjoy!
Slow Cooker Lentil Soup
½ cup French lentils, picked over for any pebbles or debris
3 to 4 cups vegetable broth
2 carrots, peeled & diced
2 celery ribs, diced
1 small onion, diced
2 tablespoons Dress it Up Dressing Red Wine Vinaigrette
Sea salt, to taste
Extra virgin olive oil, to finish (optional)
Bread for serving, if you like
Add all of the ingredients to a slow cooker. Be generous when seasoning with the salt, especially if using store bought vegetable broth, which tends to be very under-seasoned—anywhere from 1 to 2 teaspoons should be good. Give everything a good stir.
Set the slow cooker to LOW, and cook for 8 to 12 hours, stirring occassionally if you’re home (but it’s okay to be on its own, too). The soup is ready to eat after 8 hours, but those extra 4 hours of simmering add a real depth of flavor (and means it’ll be ready just in time for dinner if you pop the ingredients in the slow cooker at 7:00am).
When ready to serve, stir in the Red Wine Vinaigrette. Ladle the soup into deep bowls. Swirl a bit of olive oil over the soup, if you like, and enjoy!