Crockpot Lentil Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, diced
-
4
medium
carrots, peeled and cut into a ½-inch dice
-
3
stalks
celery, thinly sliced
-
1 ½
teaspoons
Italian seasoning
-
1
teaspoon
kosher salt
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground black pepper
-
4
cloves
garlic, minced
-
1 ½
cups
French green lentils or brown lentils
-
1
can
fire-roasted diced tomatoes (15 ounces)
-
1
can
crushed tomatoes (15 ounces)
-
4
cups
low-sodium vegetable broth
-
1
tablespoon
red wine vinegar
-
½
teaspoon
granulated sugar
Optional toppings
-
1
piece
Parmesan rind (optional)
-
to taste
chopped fresh parsley
-
to taste
Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat and sauté the onion until soft and browned.
- Add carrots, celery, Italian seasoning, salt, smoked paprika, and pepper, and sauté for 2 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Transfer the mixture to a slow cooker.
- Add lentils, diced tomatoes, crushed tomatoes, and vegetable broth to the slow cooker.
- Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours until lentils are tender.
- Remove Parmesan rind if used, then stir in red wine vinegar and sugar.
- Adjust thickness with water or broth if necessary, taste, and adjust seasonings.
- Serve hot with parsley and Parmesan as desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
240
Total fat
5g
Total carbohydrates
36g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
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