Lentil Soup for the Slow Cooker

1 cup of brown or green lentils, rinsed and picked over
2 cups water
1 cup of 14 oz can vegetable broth (put remaining broth in slow cooker)
½ cup dry red wine
1 large onion, chopped
1 garlic clove, minced
3-6 dry-packed or oil packed sun-dried tomatoes, chopped (use scissors)
1 (14 oz) can of chopped or stewed tomatoes (Italian)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon rosemary

Bring water to a boil, add lentils. Cover, simmer about 30 minutes or until the lentils are tender.

While lentils are simmering, combine the following in a large saucepan: 1 cup of broth, wine, onion, garlic, and dried tomatoes. Cover, bring to a boil and boil for 5-7 minutes. Uncover, reduce heat, and simmer until the onions are tender and the liquid is almost gone.

In the slow cooker combine: Lentils (with water) , ingredients from saucepan, can of tomatoes, remaining broth.

Stir and turn the slow cooker on high for 4 hours, or on low for up to 8 hours. When done, season to taste.

Before serving, put about a third of the soup (in small batches) in a blender and puree. Stir puree back into the soup and allow to reheat.

3 to 4 servings