Slow Cooker Mediterranean Lentil Soup
My family is from Greece and this lentil soup recipe is adapted from my traditional Greek lentil soup (fakes) recipe. Since becoming a mom finding time to cook has been hard and this soup was a perfect slow cooker candidate. My husband and I think it tastes better than when made on the stove. Baby loves it, too!
INGRIDIENT
DIRECTION
Step: 1
Place lentils in a medium saucepan, cover with water, and bring to a boil. Boil for 10 minutes, drain well, and add to the slow cooker.
Step: 2
Combine olive oil, carrots, red onion, tomato paste, garlic, oregano, bay leaves, salt, and pepper in the slow cooker and cover with about 6 to 7 cups of water. Cook on Low until lentils are soft, 6 to 8 hours.
NUTRITION FACT
Per Serving: 490 calories; protein 22.9g; carbohydrates 58.2g; fat 19.1g; sodium 101.1mg.
The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.
