Wholesome and satisfying, this vegetarian lentil soup is how to reboot after a season of overindulgence.
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.
