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“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
8hrs 30mins

Ingredients Nutrition


  1. Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
  2. Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
  3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
  4. Stir in the lentils and broth.
  5. Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
  6. Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
  7. Season with salt and pepper before serving.

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