Serve this slow-cooker lentil soup with crackers.
Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours.
Remove and discard the thyme sprigs and bay leaf.
Place the oil and 4 cups of the soup in a blender.
Place a clean towel over the opening in the lid (to avoid splatters).
Return the pureed soup to the slow cooker; stir in the vinegar.
Ladle the soup into bowls, and sprinkle evenly with the parsley.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours.
Remove and discard the thyme sprigs and bay leaf.
Turn off the cooker.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
