Slow Cooker Lentil Soup
Nothing is more comforting than a big hearty bowl of slow cooker lentil soup! It is a dump-and-go recipe, so it's super easy to make and it'll last all week. It uses simple pantry staples, so you probably already have all the ingredients ready to go to make this flavorful soup!
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Servings: 6 servings
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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