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    Lemon Lentil Soup
SUBMITTED BY:  Andrea and Jay PHOTO BY: Andrea and Jay
Category: Soups


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1 large onion, diced
2 each carrots and stalks celery, thinly sliced
3/4 cup (175 mL) dried green lentils
1/2 tsp (2 mL) dried oregano
1 bay leaf
1/4 tsp (1 mL) salt
3 cups (750 mL) vegetable stock
3 cups (750 mL) chopped kale or spinach
2 tbsp (25 mL) lemon juice
Dash hot pepper sauce
lemon wedges (optional)

In slow cooker, combine onion, carrots, celery, lentils, oregano, bay leaf and salt ; pour in stock and 3 cups (750 mL) water. Cover and cook on low for 5 to 7 hours or until lentils and vegetables are tender.

Add kale; cover and cook on high for 20 minutes or until wilted. Discard bay leaf. Stir in lemon juice and hot pepper sauce. Serve with lemon wedges (if using).

  Reviewed by Christine
Not bad, interesting. Not very filling though, I'm still hungry!

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