TomatoLentilSoupFromQVCDavidVenable

Tomato lentil soup’s a great choice for wintry day

Even before the temperatures fell into the single digits I was on a soup kick this winter.

There’s really nothing to it. You toss some ingredients in and let them cook. It’s a great way to use up leftovers, too. And the results are so satisfying. 

I’m also on a David Venable kick lately as well. I’m not much of a shopper, but I do love the QVC host’s enthusiasm for food. Plus, he’s into dishes that taste good, but aren’t overly fussy when it comes to ingredients or instruction. And, he’s just plain fun.

This recipe, for Tomato Lentil Soup, is especially convenient. It’s made in a slow cooker, so all you do is fix it and then go on with your day. What I always loved about the slow cooker is coming home and as you open the door the wonderful aroma of a cooked meal greets you. It’s almost like someone was there all day cooking for you.

I always prep the night before and then just put the ceramic pot into the cooker the next morning. Easy-peasy.

TOMATO LENTIL SOUP
MAKES 8 SERVINGS

2 tablespoons olive oil

1 medium onion, peeled and chopped

2 medium carrots, peeled and chopped

4 cloves garlic, peeled and minced

2 teaspoons salt

2 teaspoons ground pepper

1 bay leaf

1 ½ dried lentils, rinsed

1 (28-ounce) can crushed tomatoes

6 cups vegetable stock

1½ cups water

2 tablespoons chopped fresh marjoram

2 tablespoons fresh chopped oregano

2 tablespoons fresh chopped parsley

¼ cup fresh chopped basil

Put olive oil, onions, carrots, garlic, salt, pepper and bay leaf into a 6-quart slow cooker and toss until evenly coated. Add the lentils, tomatoes, vegetable stock, water, marjoram and oregano. Stir until well-combined.

Cover the slow cooker and cook on low for 9 to 10 hours or high for 4 to 5 hours, or until the lentils are tender.

When the soup is done, remove the bay leaf and add the chopped parsley and basil. Stir and serve.

From David Venable, QVC

Note: If you’d rather use dry herbs for the marjoram, oregano and parsley, use 2 teaspoons of each. You also could substitute 4 teaspoons of basil for the ¼ cup of fresh the recipe ask for, if you’d like.