Slow Cooker Lentil Soup
User Reviews
4.5
Slow Cooker Lentil Soup
Description
Slow Cooker Lentil Soup combines green lentils with a medley of sautéed aromatics — yellow onion, garlic, carrots, celery, and red bell pepper — along with diced Yukon gold potatoes. The ingredients cook slowly in vegetable broth with added diced tomatoes, balsamic vinegar, maple syrup, paprika, Italian seasoning, bay leaf, and salt. This slow simmer allows flavors to meld and lentils to soften, producing a thick, hearty soup.
The soup offers a balanced mix of tender vegetables and earthy lentils, with subtle sweetness and acidity from the balsamic vinegar and maple syrup. The spices provide warmth and depth without overwhelming the natural flavors. The dish is designed for ease, using slow cooking to build complexity with minimal active time.
Once cooked, the soup is served warm in bowls and pairs well with crusty bread or cornbread to complement its thick texture. It is suitable for batch cooking, and flavors improve after resting. The recipe includes tips for adjusting broth amount and blending for a creamier consistency.
Leftovers can be refrigerated for several days or frozen for longer storage, making it a convenient, filling option for future meals.
Ingredients
- 2 Tbsp avocado oil
- 1 medium-sized yellow onion chopped
- 5 cloves garlic minced
- 3 large carrot chopped
- 3 ribs celery chopped
- 1 red bell pepper cored and chopped
- 2 medium-sized potato chopped, Yukon gold variety
- 1 ½ cups green lentils
- 1 (15-oz) can diced tomatoes
- 5 cups vegetable broth *
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup optional, or sugar
- 1 bay leaf
- 1 Tbsp paprika
- 1 Tbsp Italian seasoning
- 2 tsp salt to taste, sea salt
Instructions
- Heat the avocado oil (or olive oil) in a large nonstick skillet over medium-high heat. Add the onion and sauté, stirring frequently, until the onion begins to brown, about 8 to 10 minutes. For the best flavor, you want the onion to nearly be caramelized. Add the garlic and cook for another 2 to 3 minutes, until the garlic is fragrant. Transfer the sauteed onion and garlic to the slow cooker.
- Transfer the rest of the ingredients for the lentil soup to the crock pot and stir well.
- Secure the lid on the slow cooker and slow cook on High for 3 to 4 hours or Low for 6 to 8 hours.
- Once the lentil soup has finished cooking, give it a big stir, discard the bay leaf, and taste the soup for flavor. Add sea salt and/or lemon juice to taste.
- Serve lentil soup in big bowls with crusty bread or cornbread.
Notes
- Use an immersion blender to puree the soup for a creamier texture if desired.
- Increase broth amount to 6-8 cups if a soupier consistency is preferred.
- Prepare a day ahead to allow flavors to develop and deepen before serving.
- Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze double-bagged in gallon freezer bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 274kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Fiber | 16g | 64% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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