It has been a gray soggy Sunday here in Charlotte so we decided to try a slow cooker recipe from a new book at my library called The Italian Slow Cooker. As one might imagine, this book isn't exactly vegetarian friendly, but it did have a nice sounding lentil soup. The prep for this dish was simple and just involved chopping some vegetables and tossing them in the pot with some water and since we went with canned tomatoes we didn't have to bother with peeling and seeding. We never said we wouldn't cut corners here.The pot cooked on low for 7 hours and we added elbow pasta and let it cook on high for an additional 30 minutes. To go along with the soup we kept with the cutting corners and had some frozen garlic bread. The soup was a good start, but will need some work if we do it again in the future. We think that replacing some of the water with vegetable stock or adding a little bouillon would add a deeper flavor, also adding some fresh herbs would help. If anyone has herb suggestions we are open to them. We give this dish 3 stars out of 5, but it has potential. As a slow cooker recipe should be, it is a good one to let go all day and you can just leave it alone, though an occasional stir doesn't hurt.
mmm fresh veggies
chopped veggies
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