Slow-Cooker Mediterranean Lentil Soup


Two 32-ounce boxes chicken stock (8 cups)

1 cup diced carrots

1 cup green lentils, rinsed

1/2 cup jarred marinated artichokes, drained

1/2 cup diced celery

1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar

1 teaspoon vegetable bouillon paste

3 sprigs fresh oregano

1 onion, diced

2 cups escarole, julienned

Zest and juice of 1 lemon

Kosher salt and freshly ground black pepper

Crusty bread, for serving


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