Lentil Soup

5 c. lower-sodium chicken broth

2 c. water

1 14-oz. can petite diced tomatoes

2 c. dried green lentils (no need to soak first)

3 medium carrots, sliced into 1/4"-thick rounds

1 small red onion, chopped

3 medium stalks celery, cut into 1/2" cubes

2 medium garlic cloves, minced

1/4 t. dried thyme

1/4 t. dried marjoram

1-1/2 T. red wine vinegar

2 t. kosher salt

1/2 t. black pepper

1/4 c. chopped fresh flat-leaf parsley

1/4 c. Parmesan cheese, grated

Stir together broth, water, tomatoes, lentils, carrots, onion, celery, garlic, thyme, and marjoran in a 5-qt. slow cooker. Cover and cook on LOW until lentils and vegetables are tender, 6-7 hours.

Transfer 2 c. soup to a blender. Secure lid but allow space for steam to escape. Place a clean towel over the opening to avoid splattering. Process until smooth, about 45 second. Sit back into slow cooker. Stir in vinegar, salt, and pepper, then ladle soup into bowls. Sprinkle each serving with parsley and Parmesan cheese.

Serves 6.

Adapted from a Southern Living magazine recipe.