Description
Hearty “Slow Cooker Lentil Soup” delivers comforting Mediterranean flavors with minimal kitchen effort. Nourishing legumes and aromatic herbs simmer gently, creating a soul-warming meal you’ll savor spoonful by delicious spoonful.
Ingredients
Scale
Main Vegetables:
- 1.5 cups (300 grams) dry lentils (green or brown, rinsed)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquid and Canned Ingredients:
- 1 can (14 ounces/400 grams) diced tomatoes
- 6 cups vegetable broth
- Juice of 1 lemon
Herbs and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt (adjust to taste)
- 1 bay leaf
- 2 cups fresh spinach or kale (optional)
Instructions
- Gather all ingredients and prepare the slow cooker by lightly coating the interior with cooking spray to prevent sticking and ensure easy cleanup.
- Create a flavor foundation by combining dried lentils, finely chopped onions, diced carrots, and thinly sliced celery into the slow cooker, arranging them as an even base layer.
- Mince fresh garlic cloves and sprinkle them over the vegetable mixture, then pour in diced tomatoes and vegetable broth to create a rich, aromatic liquid base.
- Enhance the soup’s depth by adding ground cumin, sweet paprika, dried thyme, freshly cracked black pepper, and sea salt to infuse complex flavors throughout the cooking process.
- Drop a whole bay leaf into the mixture, which will impart a subtle herbal essence and can be easily removed before serving.
- Cover the slow cooker and set to low temperature, allowing the ingredients to gently simmer and meld together for 6-7 hours, or alternatively use high temperature for 3-4 hours until lentils become tender and vegetables soften.
- During the final moments of cooking, introduce fresh leafy greens like spinach or kale, letting them wilt and integrate into the soup’s texture for an additional 5 minutes.
- Remove the bay leaf and brighten the soup’s flavor profile by stirring in fresh lemon juice, which will add a subtle tangy note.
- Ladle the steaming soup into warm bowls, pairing with crusty artisan bread or a crisp side salad for a complete, nourishing meal.
Notes
- Rinse lentils thoroughly before adding to the slow cooker to remove any debris and ensure a cleaner, fresher taste.
- Choose green or brown lentils for this recipe, as they hold their shape better during long cooking times and provide a heartier texture.
- Add spinach or kale in the last few minutes of cooking to preserve their vibrant color and nutritional value, preventing them from becoming overly wilted.
- For a protein boost, consider stirring in cooked shredded chicken or crumbled plant-based sausage just before serving, making the soup more filling.
- Make this soup gluten-free by ensuring your vegetable broth is certified gluten-free and serving with gluten-free bread options.
- Enhance the soup’s depth of flavor by toasting cumin and paprika in a dry pan for 30 seconds before adding to the slow cooker, which intensifies their aromatic qualities.
- Store leftovers in airtight containers for up to 5 days, noting that the soup’s flavors will continue to develop and become more robust over time.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg