Crock Pot Mediterranean Curried Lentil Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, coarsely chopped
• 2 medium carrots, peeled and diced
• 1 cup portabella mushroom, diced
• 2 tablespoons tomato paste
• 1 cup dried lentils
• 6 cups vegetable stock
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 2 tablespoons curry powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons fresh cracked pepper
• salt
• 1/4 cup fresh cilantro, to garnish

1. Preheat a cast iron pan or heavy frying pan over medium heat. Heat the olive oil.
2. Add the onions and garlic and saute for 3-5 minutes until they begin to brown.
3. Add the carrots and portobellos and saute for another 3-5 minutes until the mushrooms begin to absorb the oil. Season this step with 1/2 tsp pepper and salt to taste.
4. Add the tomato paste and stir just to combine the vegetables.
5. In the bottom of your crock pot, add the curry powder, oregano, thyme and remaining pepper. Add the sauteed vegetables and lentils and mix well.
6. Pour in the can of diced tomatoes and stock. Stir to combine and add salt to taste.
7. Cook in a crock pot on high heat for 6 hours.
8. Garnish with cilantro and serve with crusty bread. Enjoy!

olive oil, onion, garlic, carrots, portabella mushroom, tomato paste, dried lentils, vegetable stock, tomatoes, curry powder, oregano, thyme, fresh cracked pepper, salt, fresh cilantro

Taken from www.food.com/recipe/crock-pot-mediterranean-curried-lentil-soup-198006 (may not work)