Description
A hearty and wholesome slow cooker lentil soup packed with vegetables, herbs, and spices. This comforting recipe uses simple ingredients and slow cooking to develop rich flavors, making it perfect for a nutritious, filling meal that is easy to prepare and ideal for busy days.
Ingredients
Scale
Main Ingredients
- 1 medium onion, diced
- 3 carrots (about 1 cup), diced
- 4 celery ribs, diced
- 4 cloves garlic, minced
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
- 1 can (28 ounces) crushed tomatoes
- 1 pound baby potatoes, diced
- 1 1/2 cups dried brown or green lentils
- 8 cups chicken or vegetable broth
Spices
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon coriander
Optional & Finishing Ingredients
- 2 handfuls of baby spinach or kale (optional)
- Mineral salt and black pepper to taste
- Juice of 1 lemon
- 1 cup chopped Italian parsley
Instructions
- Prepare Ingredients: Dice the onion, carrots, celery, and baby potatoes. Mince the garlic. Cut green beans into 1-inch pieces.
- Add to Slow Cooker: Place the diced onion, carrots, celery, garlic, green beans, crushed tomatoes, diced baby potatoes, lentils, paprika, oregano, thyme, cumin, coriander, and broth into the slow cooker. Stir everything together well to combine the ingredients evenly.
- Cook the Soup: Cover the slow cooker with its lid and set it to cook on HIGH for 4-5 hours or on LOW for 8-10 hours, allowing the lentils and vegetables to soften and flavors to develop fully.
- Add Greens: About 5 minutes before the cooking time ends, stir in the optional baby spinach or kale and allow the greens to wilt in the residual heat.
- Season and Finish: Season the soup with mineral salt and black pepper to taste. Squeeze the juice of one lemon into the pot and stir to blend the bright flavor.
- Serve: Ladle the soup into bowls and garnish each serving with freshly chopped Italian parsley. Serve hot, pairing well with vegan cornbread, vegan naan, or artisan bread.
Notes
- This recipe yields approximately 6 servings.
- Leftovers can be refrigerated for 4-5 days when stored properly in an airtight container.
- For longer storage, freeze leftovers in freezer-safe containers for up to 2-3 months.
- You can substitute the chicken broth with vegetable broth to keep the recipe fully vegan.
- Adjust seasoning as per taste, adding more spices or herbs if desired.
