While at the seminar, I learned something very important about myself. When I graduated college 10 years ago, I must have turned off the switch that allows me to sit in a room and listen to people speak. I was antsy during the presentations and could barely sit through them so I found myself in the food room eating the samples for much of the day.
adapted from CrockPot Lentil Soup
2 cups dried lentils, rinsed
8 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2-1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried oregano
1 can (14.5 oz.) diced tomatoes, undrained
2 Tbsp. red wine vinegar
Place lentils in slow cooker and cover with water. Add onion, celery, carrots, parsley, garlic, salt, pepper and oregano. Cover and cook on low for 8 hours. Add tomatoes and red wine vinegar. Heat through for 15 minutes and serve.
Minestrone Soup I featured today over at Once a Month Mom.