Slow Cooker Lentil Soup

Name: Slow Cooker Lentil Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 8 hours

🍽 Serves: 6

★★★★★

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There's something so comforting about a bowl of hearty soup, and this Slow Cooker Lentil Soup is no exception. Perfect for a chilly evening, this recipe is packed with flavor and nutrients, making it a staple in any home cook’s repertoire.

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Ingredients for Slow Cooker Lentil Soup

Lentils are the heart of this dish, providing protein and a satisfying texture. Onion, carrots, and celery form the classic mirepoix base, adding depth of flavor. Garlic brings its unmistakable aroma, while diced tomatoes add a touch of acidity and sweetness. Vegetable broth is the flavorful liquid that ties it all together. For spices, cumin and smoked paprika add warmth and smokiness, while turmeric offers a hint of earthiness and a beautiful golden color. Kale is added for a nutrient boost and a pop of green, and a splash of lemon juice at the end brightens up the flavors.

Tips & Tricks

Rinse lentils thoroughly to remove any debris and ensure even cooking.
For added heat, sprinkle in some red pepper flakes when adding spices.
Use fresh lemon juice for the best flavor boost.
If the soup is too thick, add a bit more vegetable broth before serving.

Serving Suggestions

This lentil soup pairs beautifully with a crusty piece of bread for dipping. A side salad with a light vinaigrette can complement the hearty flavors. For a more filling meal, serve with a side of roasted vegetables or a grain like quinoa.

Frequently Asked Questions

Can I use other types of lentils?: Yes, but cooking times may vary. Red lentils cook faster and may become mushy, so keep an eye on them.
Can I freeze leftovers?: Absolutely! This soup freezes well for up to three months. Just reheat on the stove or microwave when ready to enjoy.
How can I make it spicier?: Add a dash of cayenne pepper or chopped fresh chili when adding the spices.

Slow Cooker Lentil Soup Recipe Walkthrough

Start by rinsing your lentils under cold water. This step is key to removing any debris and ensuring they cook evenly. Once rinsed, set them aside. In your slow cooker, combine the chopped onion, carrots, celery, and minced garlic with the olive oil. Give it a good stir to coat everything in the oil, which will help the veggies soften and release their flavors as they cook.

Add the rinsed lentils, a can of diced tomatoes (juice and all), and vegetable broth to the slow cooker. Stir in the cumin, smoked paprika, turmeric, and a pinch of salt and pepper. These spices will infuse the soup with a rich, warm aroma as it cooks.

Set your slow cooker to low and let it work its magic for 6–8 hours. If you’re short on time, you can set it to high and cook for 3–4 hours instead. You'll know it's ready when the lentils are tender and the flavors have melded together beautifully.

About 15 minutes before serving, add the chopped kale and lemon juice. The kale will soften slightly, and the lemon juice will lift all the flavors, making each spoonful a delight. Give it a taste and adjust the seasoning with more salt and pepper if needed.

Why You'll Love This Recipe

Effortless cooking: Let the slow cooker do all the work.
Bursting with flavor: Smoky, earthy spices make every bite delightful.
Healthy and nutritious: Packed with vegetables and fiber-rich lentils.
Great for meal prep: Makes a big batch that's perfect for leftovers.

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

Step-by-step 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.

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