2 cloves Garlic
1/2 Tbsp. Olive oil
1 box (32 oz.) Chicken stock
1 lb. Dry lentils
1 can (28 oz.) Crushed tomatoes
1 tsp. Cumin
1 tsp. Curry
1 tsp. Cinnamon
Slow cooker, at least 3 1/2 quarts
- In a large skillet, saute the onion and garlic in the olive oil.
- Rinse the lentils
- Add all ingredients to the slow cooker
- Cover and cook on HIGH for 3 1/2 hours
TIP: If you find the soup to be a little too thick when reheating, just add about a tablespoon of water to thin it out.