Crockpot Lentil Soup (Print Version)
# Ingredients:
→ Veggies
01 -
1 yellow onion, medium-sized, chopped up
02 -
3 celery stalks, sliced thin
03 -
4 garlic cloves, finely chopped
04 -
4 medium carrots, peeled and diced into 1/2-inch pieces
→ Pantry Essentials
05 -
1 can (15 oz) diced tomatoes, fire-roasted
06 -
1 1/2 cups green or brown lentils (French preferred)
07 -
1 can (15 oz) crushed tomatoes
08 -
2 tbsp olive oil, extra-virgin
09 -
4 cups vegetable broth, low in sodium
→ Flavor Boosters
10 -
1 tsp kosher salt
11 -
1/2 tsp ground black pepper
12 -
1 1/2 tsp Italian herbs mix
13 -
1/2 tsp smoked paprika
14 -
1 tbsp red wine vinegar
15 -
1/2 tsp sugar (granulated)
→ Extras for Serving
16 -
Parmesan rind (can cook with, optional)
17 -
Parsley, fresh and chopped up
18 -
Parmesan cheese, shredded
# Instructions:
01 -
Warm olive oil in a big skillet on medium-high. Toss in onions and let them soften and brown a bit for 8 minutes. Stir in celery, carrots, and spices. Keep cooking for another 2 minutes. Quickly throw in garlic for 30 seconds, then move it all into the slow cooker.
02 -
Combine lentils, both canned tomatoes, and the broth in your slow cooker. Cover it and let it go—cook for 3-4 hours on high or 6-8 hours on low. The lentils should get nice and tender, not super mushy.
03 -
If the Parmesan rind was used, pull it out. Stir in some vinegar and a pinch of sugar. Check the consistency; add a bit more broth if it looks too thick for your liking.
04 -
Scoop into bowls, sprinkle with parsley and Parmesan on top if you like. Serve with some crusty bread while it’s nice and warm.
# Notes:
01 -
Stays fresh in the fridge for 5 days or freezes fine up to 3 months.
02 -
Whip it up on your stovetop in around 25 minutes if needed.
03 -
Avoid red lentils—they’ll get too mushy and fall apart.