Slow Cooker Lentil Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium yellow onion, chopped small
02 -
4 medium carrots, skinned and diced into 1/2-inch chunks
03 -
3 stalks celery, cut into thin rounds
04 -
4 cloves garlic, finely chopped
→ Pantry Items
05 -
1 1/2 cups French green or brown lentils
06 -
1 can (15 ounces) fire-roasted diced tomatoes
07 -
1 can (15 ounces) crushed tomatoes
08 -
4 cups low-sodium vegetable broth
09 -
2 tablespoons extra-virgin olive oil
→ Seasonings
10 -
1 1/2 teaspoons Italian seasoning
11 -
1 teaspoon kosher salt
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon ground black pepper
14 -
1 tablespoon red wine vinegar
15 -
1/2 teaspoon granulated sugar
→ Optional Toppings
16 -
Parmesan rind while cooking (if you want)
17 -
Fresh parsley, cut up
18 -
Shredded Parmesan cheese
# Instructions:
01 -
Warm olive oil in a big skillet on medium-high heat. Let onion cook until soft and golden, around 8 minutes. Throw in carrots, celery, and spices, and cook for another 2 minutes. Add garlic for just 30 seconds, then dump everything into your slow cooker
02 -
Put lentils, both tomato types, and broth in the slow cooker. Pop the lid on and cook on high for 3-4 hours or low for 6-8 hours until lentils are soft but still whole
03 -
Take out the Parmesan rind if you used one. Mix in vinegar and sugar. Pour in more broth if you want it thinner
04 -
Scoop into bowls and sprinkle with fresh parsley and Parmesan if you'd like. Enjoy hot with some bread for soaking up the goodness
# Notes:
01 -
Stays good in the fridge up to 5 days or freezer for 3 months
02 -
You can make it on the stove in about 25 minutes
03 -
Skip red lentils as they get too mushy