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Crockpot Lentil Soup

Crockpot Lentil Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried thyme
  • 1 ½ cups dried brown or green lentils, rinsed
  • 6 cups vegetable or chicken broth
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • Juice of ½ lemon
  • Fresh parsley, chopped, for garnish

Method
 

  1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery with a pinch of salt and cook, stirring, until softened, about 5 minutes. Add garlic and stir 30 seconds until fragrant.
  2. Transfer the vegetables to a 6-quart slow cooker. Add lentils, broth, tomatoes, smoked paprika, cumin, thyme, bay leaf, and black pepper. Stir, cover, and cook on low for 6 hours.
  3. Remove and discard the bay leaf. Stir in lemon juice, cover, and let rest off the heat for 5 minutes. Season with salt and additional pepper to taste.
  4. Ladle into bowls, top with fresh parsley, and serve hot.

Notes

For a thinner soup, stir in extra broth when reheating because the lentils continue to absorb liquid. If you are short on time, cook on high for 3 to 4 hours instead. The soup is even better the next day after the flavors meld.