Ingredients needed:
* 6 cups chicken or vegetable broth
* 1 cup lentils, rinsed and sorted
* 2 medium carrots, finely diced
* 1 small onion, finely chopped
* 2 stalks celery, finely diced
* 3 tablespoons of uncooked rice
* 2 tablespoons of minced garlic
* 1 teaspoon herbes de Provence or dried thyme
* 1/2 teaspoon of salt
* 1/8 teaspoon white or black pepper
* 1/4 cup of heavy cream or sour cream (optional)
* 1/4 cup of chopped fresh Italian parsley, optional
Preparation steps:
* Stir broth, lentils, carrots, onion, celery, rice, garlic, herbes de Provence, salt and pepper into crockpot. Cover and cook on low for 8 hours or on high for 4 to 5 hours.
* Remove 1 1/2 cups soup; process in blender or food processor until almost smooth. Stir pureed soup back into crockpot
* Divide soup evenly among four serving bowls. Garnish each serving with 1 tablespoon cream and 1 tablespoon chopped parley.
Enjoy
(Serves 4)
