Lentil Soup

Lentil Soup

Using the 7-Quart Slow Cooker
  • Prep Time:
    10 min
  • Cook Time:
    6 hr 
  • Ready In:
    6 hr 10 min
  • Serves:
    8

Ingredients:

  1. 1/4 lb. pancetta
  2. 8 oz. smoked sausage, cut into bite-size pieces
  3. 1 cup chopped onion
  4. 2 large cloves garlic, chopped
  5. 6 cups vegetable broth or water
  6. 1 lb. dried lentils, sorted and rinsed
  7. 1 can (16 oz.) garbanzo beans, rinsed and drained
  8. 1 can (14.5 oz.) diced tomatoes
  9. 1.5 cup chopped carrots
  10. 1 cup thickly sliced celery
  11. 1 tsp. dried thyme
  12. 1 1/2 tsp. salt
  13. 1/2 tsp. black pepper
  14. 1/2 cup chopped celery leaves

Directions:

In a skillet, cook Pancetta over medium heat until golden on all sides, stirring often.

Remove with slotted spoon and set aside. Add onion and garlic to skillet and cook until onion is softened.

Spoon the mixture into the BLACK + DECKER™ 7-QUART Slow Cooker stoneware pot. Add Pancetta and remaining ingredients, except celery leaves.

Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours, until lentils are very tender. Stir in celery leaves.

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