Red lentil soup puree  on  stone table. . Premium Photo


2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 large carrot, peeled and chopped

1 large sweet potato, peeled and cut into cubes

8 cups chicken broth

2 cups dried lentils

1 can (14.5 ounces) diced tomatoes

1 teaspoon dried oregano leaves, crushed

1 teaspoon salt

¼ teaspoon ground black pepper

1 can (about 15 ounces)

chickpeas (garbanzo beans), undrained


  • Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add onion and garlic to pot. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
  • Stir carrot, sweet potato, broth, lentils, tomatoes, oregano, salt and black pepper into pot. Set to SLOW COOK LOW for 7 hours. Cover and cook until vegetables are tender. Stir in chickpeas during last 30 minutes of cooking time.