Description
A nourishing and cozy slow cooker lentil soup packed with vegetables, warm spices, and tender lentils that slowly develop deep, comforting flavor throughout the day.
Ingredients
- 2 cups dry lentils (brown or green), rinsed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh lemon juice
- 0.25 cup fresh parsley or cilantro, chopped
Instructions
- Rinse the lentils thoroughly under cold water and set aside.
- Add lentils, onion, carrots, celery, garlic, diced tomatoes, broth, bay leaf, cumin, paprika, salt, and black pepper to the slow cooker.
- Stir gently to combine all ingredients.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until lentils are tender.
- Remove the bay leaf before serving.
- Stir in fresh lemon juice and adjust seasoning if needed.
- Finish with chopped fresh herbs and serve warm.
Notes
- Lentils do not need to be soaked before cooking.
- Add spinach or kale during the last 30 minutes for extra greens.
- Blend a portion of the soup for a thicker texture if desired.
- This soup freezes very well.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg
