Lentil Tomato Soup in a Slow Cooker

 Ingridients:

1 1/2 pound tomatoes, roughly chopped

1 1/2 cup red lentils, rinsed

4-5 garlic cloves, chopped

1 large basil spring and 1 cup roughly chopped basil

1/4 cup tomato paste

2 Tbsp olive oil

1 Tbsp Kosher salt

1 1/2 tsp sugar

1 tsp dried oregano

Black pepper

Juice of 1 lemon

3/4 cup heavy cream (1 small carton of TJ's heavy cream)

How to make:

1. In a 6-8qt slow cooker, combine 5 cups water, about 1lb of the tomatoes along with the juices, the lentils, garlic, basil spring, tomato paste, olive oil, salt, sugar, oregano and black pepper. Cook on high for 4 hours.

2. Discard the basil. Whisk the soup to help the lentils and tomatoes to fall apart to desired consistancy.

3. Stir in the remaining tomatoes, chopped basil, lemon juice and cream.