Serves 10 to 12
Don’t let the long list of ingredients intimidate you. The slow cooker does all the real work here to make this soup. Really, you can use whatever stock you have on hand. Even water would be fine in a pinch since there are aromatics to season it. Be liberal with the salt. You’ll find you need more than you think (especially if you use water). Remember the lentils are uncooked, and unseasoned—give them a helping hand, and don’t skimp on salting the soup properly. If you decide to go lightl-handed on the salt, be sure to taste the soup before serving, so you can adjust (add more), if needed.
The finished soup will be rather brothy. I like to thicken mine up by using my immersion blender to puree half of the soup. It’s super easy—just stick it in the pot, and pulse while using a stirring motion for 30 seconds to 1 minute.
4 carrots, cut in to coins
4 celery stalks, sliced ¼-inch thick
3 small russet potatoes, peel & cubed
4 garlic cloves, chopped
1 yellow onion, chopped
2 fresh or dried bay leaves
2 cups (400 grams) uncooked lentils (I use brown and/or French lentils)
6 cups stock (vegetable or chicken, see head note)
6 tablespoons (100 grams) tomato paste
Sea salt & freshly ground black pepper
Freshly grated Pecorino Locatelli cheese, to serve (optional)
Fresh chopped parsley, to serve (optional)
Add the carrots, celery, potatoes, garlic, onion, bay leaves, lentils, stock, and tomato paste to a slow cooker. Season with salt and pepper.
Turn the slow cooker on to LOW, and let cook for 7 to 8 hours, until the lentils are tender.