lentil deliciousness...

I just wanted to share this healthy goodness!

TOMATO LENTIL SOUP
NOT YOUR MOTHER’S SLOW COOKER RECIPES FOR TWO

Cooker: 3 quart
LOW for 7-9 hours

1 Tbsp extra-virgin olive oil
2 oz pancetta, chopped
¾ C brown lentils, rinsed and picked over
1 small onion, finely chopped
1 carrot, diced
1 stalk celery, diced
4 C water
2 Tbsp tomato paste
½ bay leaf
½ tsp crumbled thyme or marjoram
1 tsp salt
¼ tsp freshly ground black pepper
1-2 Tbsp red wine vinegar (or more)

1. In a medium-size skillet, heat the oil over medium heat. Add the pancetta and cook until translucent, 5 minutes.
2. Place the lentils, onion, carrot, celery, water, tomato paste, bay leaf, and thyme into the slow cooker. Use a heat-resistant rubber spatula to scrape the pancetta into the crock; stir to combine. Cover and cook on LOW for 7-9 hours, until the lentils are completely soft.
3. Season the soup with the salt and pepper, then add the vinegar, starting with 1 Tbsp and adding more if desired. Serve hot.