Easy Slow Cooker Lentil Soup

Prep: 15 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 240 Servings

A soup this easy to make should not taste this good; it should require a grocery list a mile long, your knife should dull from constant chopping, and you should have to clear your calendar for a marathon cooking session. Instead, a simple mirepoix (onion, celery, and carrot), chopped garlic, and a few sprinkles from the spice cabinet enhance canned vegetable broth to soften earthy green lentils with completely hands-off cooking.

Ingredients

4 cups (1 quart) low-sodium vegetable broth
1 (14-ounce) can diced tomatoes (do not drain)
1 small yellow onion, diced
1 medium carrot, diced
1 medium celery stalk, diced
1 cup green lentils
1 tablespoon olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon tomato paste
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
2 teaspoons red wine vinegar
Options for serving: plain yogurt, olive oil, chopped fresh parsley or cilantro leaves

Instructions

Place all the ingredients except the vinegar in a 3 1/2- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Remove the bay leaf and stir in the red wine vinegar. Ladle into bowls and top with a dollop of yogurt, a drizzle of olive oil and chopped fresh parsley or cilantro if desired.