The most important ingredient in this soup is the molasses. Honestly, it makes the soup! The broth has such a rich flavour. Not to mention that it is so simple to make. I have had many lentil soups, both ones that I have made, and in restaurants, and this has got to be the best one that I have had. Give it a try. You may be surprised how you like it.
2 cups brown lentils
1 litre vegetable stock
2 carrots, finely diced
2 celery stalks, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
1 ½ tbsp molasses
2 cups water
3 tbsp fresh basil, chopped
Salt and Pepper to taste
Freshly grated parmesan cheese to top
Add all ingredients, except basil and cheese, to a large pot and cook for about an hour on medium/high, or until the lentils and vegetables are soft. Puree until smooth.
If you want to do it in the slowcooker, add all ingredients except basil and cheese, and cook on low for 6 hours or high for 3 hours.
Top with fresh basil and cheese, whether it is cooked in the slowcooker or the pot.
