- 2 T. olive oil
- 1 c. chopped onions
- 4 stems fresh thyme
- 4 small carrots, peeled & diced
- 2 parsnip roots, peeled & diced
- 1 c. red lentils
- 4 c.s water
- Salt, to taste
- ½ tsp. smoked paprika
Place the olive oil in the bottom of your slow cooker and place it on HIGH. Add the onion, thyme, carrot, parsnip, and lentils. Cover and let cook for 30-60 minutes or until the vegetables are slightly softened and you can hear them lightly frying in the oil. Lift the lid and stir gently, add the water, and replace the lid. Set the slow cooker to LOW and cook for 5-7 hours or until the lentils are falling apart and the vegetables are soft.
Before serving, stir in the salt and smoked paprika. If desired, blend the soup with an immersion blender. I prefer to blend the soup if I plan to freeze it at all, as I think the blended texture holds up to freezing better. I also like to sprinkle some chopped fresh strongly-flavored greens (such as sorrel, basil, or even green onions) over the soup just before serving.
- Yields: 10 servings
- Preparation Time: 7-8 hours