Nona's Umbrian Lentil Soup

In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips

• Ready In: 8 hrs 30 mins
• Serves: 8

Ingredients

• 3  tablespoons  extra-virgin olive oil
• 1  large onion, coarsely chopped
• 2  garlic cloves, minced
• 3  medium carrots, coarsely chopped
• 6  stalks celery, with leaves, coarsely chopped
• 2  teaspoons dried sage (or 2 whole fresh sage leaves, finely chopped)
• 1 (14 1/2ounce) can  chopped plum tomatoes, drained
• 2  cups brown lentils
• 6  cups vegetable broth
•  salt
•  fresh ground black pepper

Directions

1. Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
2. Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
4. Stir in the lentils and broth.
5. Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
6. Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
7. Season with salt and pepper before serving.