2cupssprouted organic lentils, cooked(or canned, rinsed and drained)
2cupsfiltered water
4 cupsorganic chicken or vegetable broth
1bay leaf
1sprig fresh thyme or 1/2 teaspoon dried
1teaspoonbalsamic or sherry vinegar
Ingredients for vinaigrette:
1/4cupgood olive oil
2tablespoons balsamic or sherry vinegar
1clove organic garlic, minced
1/2teaspoonsea salt
Instructions
Directions for soup:
Heat oil in a large skillet over medium heat. Add onion, celery, carrots, and garlic with salt, stirring occasionally until limp and beginning to brown (about 10 minutes).
Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
Whisk together all vinaigrette ingredients until well blended.
Serve soup with a drizzle of vinaigrette over each bowl.