Slow-Cooker Mediterranean Lentil Soup | Recipe Cart | Recipe Cart

Ingredients

• 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