Recipe: Loads of Lentils Soup (crock pot)

LOADS OF LENTILS SOUP

2 tsp. canola oil
2 onions, halved and sliced
4 cloves garlic, minced
10 cups water
2 cups red lentils, rinsed and drained
1 (6 oz.) can tomato paste
3 parsnips, peeled and sliced
1 tbsp. salt
3 tbsp. chopped parsley, divided
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. black pepper
5 cups packed chopped dandelion greens or kale

Saute onions and garlic in canola oil over medium heat. Place in slow cooker.

Add water, lentils, tomato paste, parsnips, salt, 1 tablespoon parsley, oregano, basil and pepper to slow cooker.

Cover and cook on LOW for 6 hours.

Add dandelion greens or kale and cook for another hour on LOW or until greens are soft.

Serve in bowls, garnished with remaining parsley

Makes 8 servings
Source: Calciyum!: Delicious Calcium-Rich Dairy-Free Vegetarian Recipes by David Bronfman and Rachelle Bronfman