Crockpot Lentil Soup

2023, Mar 20    

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 medium carrots, peeled and cut into a ½-inch dice
  • 3 stalks celery, thinly sliced
  • 1.5 tsp italian seasoning
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 4 cloves garlic minced
  • 1.5 C french green or brown lentils or brown lentils
    • not red lentils, which break down when cooked for a long period
  • 1 15 oz can diced tomatoes
  • 1 15 oz can crushed tomatoes
  • 4 C low-sodium vegetable broth
  • Parmesan rind optional
  • 1 Tbsp red wine vinegar too tangy, try skipping
  • .5 tsp granulated sugar
  • parmesan for serving (optional)
  • chopped parsley for garnish (optional)

Instructions

Summary

  1. Saute onions, carrots, celery and spices about 5 minutes.
  2. Add garlic and saute for 1 minute
  3. Transfer to slow cooker and add remaining ingredients.
  4. Cook for 3-4 hours on high, 6-8 hours on low.

Full Instructions

  1. In a large skillet, heat the olive oil over medium high.
  2. Once the oil is hot, add the onion. Cook the onion about 8 minutes, stirring often.
  3. Add the carrots, celery, italian seasoning, salt, smoked paprika, and pepper.
  4. Sauté about 2 minutes, until the carrots and celery are barely soft.
  5. Add the garlic and cook about 30 seconds, just until fragrant.
  6. Transfer to a 6-quart or larger slow cooker.
  7. Add the lentils, diced tomatoes, crushed tomatoes, vegetable broth and optional parmesan rind to the slow cooker.
  8. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
  9. Remove the Parmesan rind (if using).
  10. Stir in the red wine vinegar and sugar.
  11. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency.
  12. Taste and adjust the seasonings as desired.
  13. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.
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