Easy Crockpot Lentil Soup Recipe (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium yellow onion, diced
02 -
4 medium carrots, peeled and cut into 1/2-inch dice
03 -
3 stalks celery, thinly sliced
04 -
4 cloves garlic, minced
→ Pantry Items
05 -
1 1/2 cups French green or brown lentils
06 -
1 can (15 ounces) fire-roasted diced tomatoes
07 -
1 can (15 ounces) crushed tomatoes
08 -
4 cups low-sodium vegetable broth
09 -
2 tablespoons extra-virgin olive oil
→ Seasonings
10 -
1 1/2 teaspoons Italian seasoning
11 -
1 teaspoon kosher salt
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon ground black pepper
14 -
1 tablespoon red wine vinegar
15 -
1/2 teaspoon granulated sugar
→ Optional Toppings
16 -
Parmesan rind for cooking (optional)
17 -
Fresh parsley, chopped
18 -
Grated Parmesan cheese
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high. Cook onion until soft and brown, about 8 minutes. Add carrots, celery, and seasonings, cooking 2 minutes more. Add garlic for 30 seconds, then transfer everything to your slow cooker
02 -
Add lentils, both types of tomatoes, and broth to the slow cooker. Cover and cook on high 3-4 hours or low 6-8 hours until lentils are tender but not mushy
03 -
Remove Parmesan rind if used. Stir in vinegar and sugar. Add more broth if needed to reach desired consistency
04 -
Ladle into bowls and top with fresh parsley and Parmesan if desired. Serve hot with bread for dipping
# Notes:
01 -
Keeps in fridge for up to 5 days or freezes for 3 months
02 -
Can be made on stovetop in about 25 minutes
03 -
Don't use red lentils as they break down too much