This winter, I’m loving my slow cooker. I don’t quite have the time to babysit the stove, so anytime I can turn a stove-top recipe into a slow cooker recipe is a win in my book. Whether you’re a working mom or not, there’s nothing quite like the convenience of throwing a bunch of wholesome ingredients together, setting temperature and time and TA-DA a low-maintenance, hearty, healthy, home-cooked meal is ready. Our diet is very Mediterranean, and Greek lentil soup (a.ka. FAKKES) is hands down a favorite in my house. It’s packed with nutritious ingredients, is filling and is savored even by my fussy little eater. All, if not most, of the ingredients are pantry and fridge staples in my house. When I’m lacking a little inspiration, I can always count on lentil soup. It’s a great, meatless meal that leaves you satisfied. The recipe below is an adaptation of my mother-in-law’s stove top version. Cook time 4-8 hours (see information on temperature setting below)
What you need:
- 3 celery stalks, chopped
- 3 large carrots, peeled and chopped
- 1 onion, chopped
- 2-3 cloves of garlic, crushed
- 1 tablespoon tomato paste
- 8 cups water
- 2 cups dry lentils, rinsed
- 2 bay leaves
- Salt and pepper to taste
- Red wine vinegar or lemon juice (to taste)
How to make it
- Place all ingredients into the slow cooker. Stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours.
- When you’ve got about 15 minutes left, remove the bay leaves add salt and pepper to taste.
- For an authentic flavor, stir in 3 tablespoon of red wine vinegar or lemon juice before serving. We like it tangy in my house and typically add the vinegar. It adds that perfect zing and lightens the soup.
I serve mine with fresh Italian bread for dipping. Easy, satisfying and this recipe will have your family coming back for seconds.