This soup is very flavorful, thick and colorful – you would never know it was fat-free. A perfect savory dish for your autumn table. Spend ten minutes in the morning, and come home to a healthy, hot meal. Salt causes a longer cooking time, so add salt to taste just before serving and consider a salt-free broth.
1 lb. lentils (about 2 1/4 cups)
1 medium onion, finely chopped
4-6 carrots, peeled & sliced
15 oz. bottle fresh carrot juice (I like Odwalla brand)
1 quart fat-free vegetable or chicken stock
Salt & Pepper to taste
Place the lentils in a medium bowl and pour boiling water over to cover. Let soak in the boiling water while you chop the vegetables and prepare the soup, about 10 minutes. Add the chopped onion, sliced carrots, carrot juice and stock to the slow cooker. Drain and rinse the lentils and place in the slow cooker. Stir to combine. Cover and cook on LOW for 8 hours. Salt to taste.
Serves 6.