2 medium carrots, peeled and chopped
1 medium onion, peeled and chopped
1 large cabbage head, roughly chopped
2 garlic cloves, minced
2 cups dry lentils, picked over
3 bay leaves
½ tsp. dried oregano
½ tsp. sea salt
¼ tsp. ground black pepper
8 cups vegetable broth
Place in a large slow cooker, in order, the carrots, onion, cabbage, garlic, lentils, and bay leaves.
Sprinkle with oregano, salt, and pepper.
Pour broth over the entire soup mixture.
Cook on low for 5-6 hours or until lentils are tender.
Scoop out bay leaves before serving.
Sugar: 7g
:
Calcium: 83mg
Calories: 188kcal
Carbohydrates: 35g
Fat: 1g
Fiber: 15g
Iron: 4mg
Potassium: 634mg
Protein: 12g
Saturated Fat: 1g
Sodium: 881mg
Vitamin A: 2576IU
Vitamin C: 49mg
