Slow Cooker Lentil Vegetable Soup

Submitted by Demelza

"We have a regular Monday night get together for dinner with friends. I try to make a different soup as a starter every week. Sometimes I follow a recipe & others I just sort of throw whatever appeals in the pot. This was last nights soup & it was one of the throw things together. We all agreed that this is a make again soup. I made this in a 1.5 litre slowcooker. It will serve 8 as a starter, 4 as a main course. I used a combination of portabello & white mushrooms, as that is what I had in the fridge. You could add some cooked diced chicken during the last hour of cooking if you wanted to."

 

• Ready In: 7hrs 15mins
• Ingredients: 17
• Yields: 4 main course
• Serves: 4-8

ingredients

• 2⁄3 cup sliced mushrooms
• 2⁄3 cup sliced celery
• 2⁄3 cup diced bell pepper (orange & yellow)
• 1 teaspoon olive oil
• 1 teaspoon butter
• 1⁄8 teaspoon cumin
• 1 1⁄2 cups v 8 juice
• 1 1⁄2 cups chicken broth (or sub vegetable broth)
• 2⁄3 cup sliced carrot
• 1⁄2 cup dried brown lentils (sorted & rinsed)
• 1⁄8 teaspoon ground coriander
• 1⁄4 teaspoon celery salt
• 1⁄2 teaspoon dill weed
• 1 tablespoon soy sauce
• ground pepper
• 1⁄3 cup barley (pot or pearl)
• 1 cup chicken broth

directions

1. Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
2. Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
3. Cook on low for 6 hours.
4. Add barley & as much of the last cup of chicken broth as needed.
5. Cook on high for 1 hour.
6. Garnish with fresh parsley when serving.