Ingredients
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3 cups dried brown lentils, picked over and rinsed
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7 cups water or 7 cups vegetable broth
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1 medium yellow onion, finely chopped
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2 celery ribs, finely chopped
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2 medium carrots, finely chopped
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2 teaspoons minced garlic
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2 tablespoons dry red wine
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2 tablespoons fresh lemon juice
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1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar
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salt
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fresh ground black pepper
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chopped green onion
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Instructions
- Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
- In a skillet over medium heat, let the oil and butter heat together until the butter melts.
- Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
- Add in the garlic; cook, stirring, for 2 minutes.
- Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
- Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
- Add water or broth to thin the soup if it is too thick.
- Cover and continue to cook on LOW for another 30 minutes.
- Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.