Slow Cooker Lentil Soup
This quick and easy Lentil Soup will have you putting a delicious, hearty meal on the dinner table in no time.
Servings: 5
Ingredients
- 1 medium white onion chopped
- 3 carrots peeled and chopped
- 3 celery ribs sliced
- 3 garlic cloves minced
- 1½ cups lentils
- 14.5 oz. diced tomatoes
- 15 oz. tomato sauce
- 4 cups vegetable stock
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. dried rosemary
- ¼ tsp. crushed red pepper flakes
- 3 bay leaves
- 1 Tbsp. red wine vinegar
- 1 tsp. brown sugar
Instructions
- In a slow cooker, combine all the ingredients except for the red wine vinegar and brown sugar. Stir well to combine.
- Cover the slow cooker and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until the lentils are tender.
- Stir in the red wine vinegar and brown sugar into the cooked soup. Remove the bay leaves.
- Serve the lentil soup hot and garnish with fresh parsley and shaved parmesan cheese if desired. Enjoy!
Video
Notes
- Lentils do not need to be soaked before cooking.
- You can add other vegetables such as diced potatoes or chopped spinach to the soup for additional flavor.
- If you prefer a thicker soup, you can use an immersion blender to partially blend the soup before adding the red wine vinegar and brown sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan or microwave before serving.You can use green, brown, or red lentils in this soup.
- Yes, you can substitute with chicken or beef stock if you prefer. It will add a slightly different flavor to the soup.
Nutrition
Calories: 281kcal | Carbohydrates: 53g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1678mg | Potassium: 1182mg | Fiber: 22g | Sugar: 12g | Vitamin A: 7116IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 6mg
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