Description
A hearty, protein-packed lentil soup that cooks hands-free in your slow cooker. Loaded with vegetables and aromatic herbs for maximum comfort and nutrition.
Ingredients
Scale
- 1½ cups dried green or brown lentils, rinsed
- 6 cups low-sodium vegetable or chicken broth
- 2 cups water
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Cook onion, carrots, and celery for 5-7 minutes until softened.
- 2. Add garlic and tomato paste. Cook 1 minute more until fragrant.
- 3. Transfer vegetables to slow cooker. Add lentils, tomatoes, bay leaves, thyme, oregano, paprika, salt, and pepper.
- 4. Pour in broth and water. Stir to combine.
- 5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- 6. Add spinach during last 30 minutes of cooking.
- 7. Remove bay leaves. Stir in lemon juice and parsley before serving.
Notes
Store leftovers in refrigerator for up to 5 days or freeze for up to 3 months. Add extra broth when reheating if soup has thickened.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 8g
- Sodium: 580mg
- Fat: 4g
- Carbohydrates: 38g
- Fiber: 16g
- Protein: 18g