Simple Crockpot Lentil Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium yellow onion, chopped into small cubes
02 -
4 medium carrots, sliced into half-inch pieces after peeling
03 -
3 celery stalks, sliced thinly
04 -
4 garlic cloves, finely chopped
→ Pantry Items
05 -
1 can (15 ounces) of crushed tomatoes
06 -
15 ounces (1 can) of fire-roasted diced tomatoes
07 -
1 1/2 cups of green or brown lentils, the French variety
08 -
4 cups of veggie broth with less salt
09 -
2 tablespoons of good-quality olive oil
→ Seasonings
10 -
1 tablespoon of red wine vinegar
11 -
1 teaspoon of smoked paprika
12 -
1 teaspoon of coarse kosher salt
13 -
1/2 teaspoon of ground black pepper
14 -
1/2 teaspoon of white sugar
15 -
1 1/2 teaspoons of Italian herb seasoning mix
→ Optional Toppings
16 -
Parmesan rind to throw into the pot while cooking (if you want)
17 -
Chopped fresh parsley for garnish
18 -
Some grated Parmesan cheese for serving
# Instructions:
01 -
Warm up the olive oil in a big pan over medium-high heat. Toss in the onion and let it cook until golden and soft, about 8 minutes. Add in the diced carrots and celery with the seasonings; let it all cook for another 2 minutes. Stir in the garlic and cook for 30 seconds. Move this veggie mixture to your slow cooker.
02 -
Pour the lentils, both tomato kinds, and broth into your slow cooker. Seal the lid, and let it cook for 3-4 hours on high or 6-8 hours on low. The lentils should end up soft but hold their shape.
03 -
If you used a Parmesan rind, take it out now. Stir in the sugar and vinegar, and adjust the consistency by adding broth if it’s too thick.
04 -
Dish it out into bowls and top with parsley and Parmesan if you’d like. It’s great warm, with some bread for dipping on the side.
# Notes:
01 -
Keeps in the fridge for about 5 days and can freeze for 3 months.
02 -
Can also be made on the stovetop in roughly 25 minutes.
03 -
Avoid using red lentils; they’ll turn to mush in this recipe.