Slow Cooker Lentil Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 can (15 ounces) diced tomatoes
• 1 cup dried green lentils, rinsed
• 6 cups vegetable broth
• 2 cups water
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups packed spinach leaves
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
2. 2 Add garlic and spices; cook for 1 more minute.
3. 3 Transfer the vegetable mixture to the slow cooker.
4. 4 Add diced tomatoes, lentils, vegetable broth, water, salt, and black pepper to the slow cooker.
5. 5 Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until lentils are tender.
6. 6 Stir in spinach and lemon juice during the last 10 minutes of cooking.
7. 7 Taste and adjust seasoning if necessary.

Nutrition

Tips

• For extra flavor, toast the spices in the skillet before adding the garlic.
• Feel free to use a mix of lentils like brown and red for varied texture.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave until hot.

Serving Suggestions

• Serve with crusty bread for dipping.
• Garnish with fresh parsley and a drizzle of olive oil.
• Pair with a side salad for a complete meal.

FAQ