Description
A simple, filling lentil soup made easily in a slow cooker.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the rinsed lentils, vegetable broth, carrot, celery, onion, garlic, diced tomatoes, thyme, rosemary, and bay leaf into the slow cooker.
- Stir all ingredients together.
- Cover the slow cooker.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils and vegetables are tender.
- Remove the bay leaf before serving.
- Season with salt and pepper to your taste.
Notes
- For a thicker soup, mash about one cup of the soup against the side of the slow cooker before serving.
- Add a squeeze of fresh lemon juice just before serving for brightness.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 17
- Protein: 18
- Cholesterol: 0
Keywords: lentil soup, crockpot, slow cooker, vegetarian, vegan, hearty, easy soup