Total Time
9hrs
Prep 30 mins
Cook 8 hrs 30 mins

The unusual addition of molasses is to gently sweeten the soup.

Ingredients Nutrition

Directions

  1. Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
  2. In a skillet over medium heat, let the oil and butter heat together until the butter melts.
  3. Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
  4. Add in the garlic; cook, stirring, for 2 minutes.
  5. Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
  6. Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
  7. Add water or broth to thin the soup if it is too thick.
  8. Cover and continue to cook on LOW for another 30 minutes.
  9. Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.

Reviews

(3)
Most Helpful

This lentil soup has such a great, unique, sort of sweet & sour flavor. I absolutely loved it! I cut some fat by omitting the oil and using only the butter, but otherwise made this as written. A keeper for sure! Thanx for sharing.

*Parsley* May 28, 2008

Not bad! Made as directed except cooked on high for shorter amount of time.

LizAnn October 24, 2007

Very good. I changed the directions slightly by first soaking the lentiles overnight in the crockpot (no heat) so I could just plug it in in the morning. I probally only cooked for an hour or so though before adding the veggies - then put it on low for 5 hours but of course the crockpot automatically goes on "keep warm" until I got home (so for a couple of hours at least), then I added the rest of the ingredients (but used the brown sugar option) plus two cooked sliced hotdogs (leftover from last night). This was very good and tasted sweeter than our usual and very good - next time I'll use more hot dogs but I think this is great just the way it is written and great for a fall weeknight supper. Thanks for sharing!

ellie_ October 16, 2007

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