- 1 yellow onion fine diced
- 3 large carrots chopped into small pieces
- 3 stalks celery chopped into small pieces
- 3 cloves garlic minced
- ½ teaspoon cumin
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 6 cups vegetable broth low sodium
- 15 ounces fire-roasted diced tomatoes
- 1½ cups brown lentils rinsed
- parmesan rind
- salt and pepper to taste
- 1 tablespoon lemon juice
- chopped fresh parsley for garnish
Add all the ingredients except the lemon juice, parsley, salt, and pepper to a slow cooker and stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are soft.
Add the lemon juice and season with additional salt and pepper to taste. Stir to combine.
Remove the bay leaf, thyme stems, and the parmesan rind before serving.
Serving: 1serving | Calories: 231kcal | Carbohydrates: 43g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1136mg | Potassium: 720mg | Fiber: 17g | Sugar: 8g | Vitamin A: 7008IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 5mg
Course: Slow Cooker
Cuisine: Comfort
Author: Carmy