Slow Cooker Lentil Soup
This Slow Cooker Lentil Soup is a hearty, nutritious, and easy-to-make meal that’s perfect for chilly days or any time you’re craving something comforting. The recipe also includes instructions for making this soup on the stove.
Equipment
Ingredients
- 1 tbsp olive oil
- 2 medium onions diced
- 3 celery stalks diced
- 3 large carrots diced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 1 pound dried green lentils rinsed and drained
- 8 cups chicken broth or vegetable broth
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 15 ounce diced tomato
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp vinegar apple cider or red wine vinegar
Instructions
- Add oil to large skillet and heat on medium
- Add diced onions, celery, and carrots and sauté for 10-15 minutes until onions are just barely beginning to brown.
- Add garlic and continue to sauté for 1 minute.
- Move onion mixture to the sides and add tomato paste. Let it cook for 5 minutes to brown. Stir the tomato paste to prevent it from burning.
- Add lentils, broth, diced tomatoes, soy sauce, smoked paprika, cumin and bay leaf to crock pot.
- Add onion/tomato paste mixture. Use some of the broth to deglaze any brown bits in the pan and add back to the crock pot.
- Set slow cooker to low and cook for 8-10 hours or high for 4-5 hours.
- When the lentils are tender, the soup is done. Add vinegar and stir.
- You can use an immersion blender if desired to puree some of the soup.
- Serve with diced fresh parsley and/or grated parmesan cheese.
Notes
Stovetop Instructions
- Sauté the Vegetables: In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onions, celery, and carrots. Sauté for about 10-15 minutes until the onions begin to brown. Add the minced garlic and sauté for another minute.
- Brown the Tomato Paste: Move the sautéed vegetables to the sides of the pot, creating a space in the center. Add two tablespoons of tomato paste to the center of the pot. Let it cook and brown for about 2-3 minutes, stirring frequently to prevent burning.
- Deglaze: Add a small amount of the 8 cups of chicken or vegetable broth to deglaze the pot, scraping up any brown bits from the bottom of the pot. This process adds a depth of flavor to the soup.
- Add Remaining Ingredients: Add the rinsed lentils, the rest of the broth, diced tomatoes (with their juice), soy sauce, smoked paprika, ground cumin, bay leaves, salt, and ground black pepper to the pot. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 35-45 minutes, or until the lentils are tender. Stir occasionally to prevent sticking, and add more broth or water if the soup becomes thicker than you like.
- Final Touches: Once the lentils are fully cooked, remove the bay leaves and add 1 tablespoon of vinegar (apple cider or red wine). Stir well and taste for seasoning, adjusting salt and pepper as needed.
- Serve: Optionally, you can use an immersion blender to puree part of the soup for a creamier texture. Serve the soup hot, garnished with fresh parsley and/or grated Parmesan cheese if desired.
Nutrition
Calories: 278kcalCarbohydrates: 46gProtein: 21gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 562mgPotassium: 1025mgFiber: 19gSugar: 6gVitamin A: 4105IUVitamin C: 12mgCalcium: 81mgIron: 6mg
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