5 cups water
1 lb. tomatoes, chopped
1 1/2 cups red lentils, rinsed
4 cloves garlic, chopped
1 large basil sprig
1/4 cup tomato paste
2 tbsp. olive oil
2 tsp. kosher salt
1 1/2 tsp. sugar
1 tsp. oregano
black pepper, to taste

  • add to crockpot and cook on high for 4 hours or low for 8 hours

12 oz. tomatoes, chopped
1 cup chopped basil
1 lemon, juiced
3/4 cup cream

  • remove basil sprig and whisk soup to break down tomatoes and lentils
  • add to crockpot and stir
  • adjust seasoning and add water to thin as desired

source: https://cooking.nytimes.com/recipes/1027173-slow-cooker-creamy-tomato-lentil-soup