Naomi E. Fast Hesston, KS

Prep. Time: 15 Minutes
Cooking Time: 3¾–4¾ Hours

Ingredients

  • 1 Tbsp. oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ cup diced, dried apricots
  • cups dried red lentils
  • ½ tsp. cumin
  • ½ tsp. dried thyme
  • 3 cups water
  • 2 14½-oz. cans chicken or vegetable broth
  • 14½-oz. can diced tomatoes
  • 1 Tbsp. honey
  • ¾ tsp. salt
  • ½ tsp. coarsely ground black pepper
  • 2 Tbsp. chopped fresh mint
  • cups plain yogurt

Ideal Slow Cooker Size: 3½–4-Quart

Method

  1. Combine all ingredients except mint and yogurt in slow cooker.
  2. Cover. Heat on High until soup starts to simmer, then turn to Low and cook 3–4 hours.
  3. Add mint and dollop of yogurt to each bowl of soup.

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