Slow Cooker Lentil Soup

This nutritious and hearty soup, filled with lentils, fresh vegetables, and a medley of aromatic herbs and spices, is perfect for a satisfying meal that will leave you full and content.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 6

Ingredients

1 cup green lentils

1 large onion, chopped

2 carrots, diced

3 stalks celery, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 tsp cumin

1 tsp smoked paprika

1/2 tsp turmeric

Salt and pepper to taste

2 tbsp olive oil

2 cups kale, chopped

1 tbsp lemon juice

Instructions

1. Rinse the lentils under cold water and set aside.

2. In a slow cooker, combine the onions, carrots, celery, and garlic with olive oil.

3. Add the rinsed lentils, diced tomatoes, and vegetable broth.

4. Stir in cumin, smoked paprika, turmeric, salt, and pepper.

5. Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.

6. Add kale and lemon juice, stirring to combine. Cook for an additional 15 minutes on high.

7. Taste and adjust seasoning before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheating

Reheat gently on the stove over medium heat until warmed through, or microwave in a microwave-safe bowl, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.