Slow Cooker Lentil Soup
Servings: 6 servings
Calories: 297kcal
This slow cooker lentil soup is hearty, comforting, and brightened with lemon—an easy, hands-off meal for cozy weeknights or packed lunches.
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 1 medium celery stalk chopped
- 3 cloves garlic minced
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- 2 cups brown lentils rinsed
- 1 14.5-oz can diced tomatoes with juices
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 3 oz baby spinach ~3 cups
- 1 medium lemon juiced, ~3 tablespoons
- 2 tablespoons fresh basil chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-6 minutes.
- Add garlic, cumin, and paprika. Cook for 30 seconds, stirring to bloom the spices.
- Transfer the sautéed vegetables to a 6-quart (or larger) slow cooker. Add lentils, diced tomatoes with juices, vegetable broth, oregano, thyme, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are completely tender and starting to break down.
- About 10 minutes before serving, use an immersion blender to partially blend the soup to your desired consistency, leaving some lentils whole. (Alternatively, remove 2 cups of soup, let cool slightly, blend until smooth, and return to the slow cooker.)
- Stir in the spinach and let cook until wilted, about 5 minutes.
- Stir in lemon juice, taste, and adjust seasoning with salt as needed.
- Ladle into bowls, top with fresh basil, and serve with crusty bread if desired.
Notes
- As the soup sits, the lentils will soak up more of the liquid. When reheating leftovers, add a little more stock to thin it to your desired consistency.
- Brown lentils can be swapped for green lentils. Green lentils are firmer, so cooking time may need to be adjusted.
- Kale can be used instead of baby spinach in an equal amount.
- Add crushed red pepper for extra heat.
- Use smoked paprika for a smokier flavor.
- Top each bowl with 2 tablespoons plain Greek yogurt for extra creaminess and protein (+3g protein per serving)
Nutrition
Calories: 297kcal | Carbohydrates: 45g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1350mg | Potassium: 762mg | Fiber: 21g | Sugar: 4g | Vitamin A: 1959IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 6mg
