Stir together broth, lentils, carrots, onion, celery, rice, garlic, herbes de province, salt and pepper in slow cooker. Cover and cook on LOW for 8 hrs or on HIGH for 4-5 hrs.
Remove 1 1/2 cups soup and puree in food processor or blender until almost smooth. Stir pureed soup back into slow cooker.
Divide soup evenly among four serving bowls garnishing each with 1 tablespoon cream and 1 tablespoon chopped parsley, if desired. Can add cooked bacon to soup when serving for extra yumminess. (I highly recommend)
Originally Submitted
10/26/2013
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