Slow-Cooker Lebanese Red Lentil Soup Recipe

• 1 tablespoon olive oil
• 1 large white or yellow onion, chopped (about 1 1/2 cups)
• 2 carrots, peeled and chopped (about 1 1/2 cups)
• 2 celery stalks, chopped (about 1 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons smoked paprika
• 4 cups dry red lentils, picked over for debris and rinsed
• 2 bay leaves
• 12 to 16 cups low-sodium vegetable stock or water
• Kosher salt
• 1 tablespoon red wine vinegar
• 1 large red onion, minced (about 1 cup)
• 1/3 cup minced fresh cilantro leaves
• 1 lemon, cut into wedges

1. Heat olive oil in a large saute pan over medium heat. When oil is shimmering, add onion, carrots, and celery and cook, stirring periodically, until vegetables start to soften, about 5 minutes. Add garlic cook, stirring, until fragrant, about 1 minute. Stir in cumin, cayenne, and paprika, and continue cooking until fragrant.
2. Transfer mixture to a slow cooker. Add lentils, bay leaves and 12 cups of stock. Season with about 1 teaspoon of salt, stir to combine, and cover. Set slow cooker to low and cook for 4 hours, stirring hourly and adding in additional broth as needed to maintain a loose, soup-like consistency.
3. When the soup is done, discard bay leaves, transfer to a blender or food processor, and add vinegar. Adjust seasonings, if needed, and puree until smooth. Ladle into bowls and top with red onion and cilantro, and serve with lemon wedges.

olive oil, white, carrots, celery stalks, garlic, ground cumin, cayenne pepper, paprika, red lentils, bay leaves, vegetable stock, kosher salt, red wine vinegar, red onion, cilantro, lemon

Taken from www.seriouseats.com/recipes/2014/02/slow-cooker-lebanese-red-lentil-soup.html (may not work)