RECIPE ALERT: Crockpot Lemon Rosemary Soup
Crockpot Lemon Rosemary Soup
- 6 carrots diced
- 1 large onion diced
- 4 cloves garlic minced
- 1 yellow pepper chopped
- 1/8 teaspoon cayenne pepper
- 3 cups red lentils
- 4 cups chicken broth
- 2-3/4 cups water
- 1-1/2 teaspoons salt
- 1 lemon zest and juice
- 1 tablespoon fresh rosemary chopped
In a six quart slow cooker, add all ingredients EXCEPT lemon zest and juice and rosemary.
Cook on LOW for 6 hours.
Stir in lemon zest, juice and rosemary.
Season with additional salt and pepper to taste.
Garnish with additional chopped rosemary if desired and enjoy!