Slow Cooker Lentil Vegetable Soup

Name: Slow Cooker Lentil Vegetable Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dried brown lentils, rinsed and picked over; 1 yellow onion, diced; 3 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can diced tomatoes, 14.5 oz; 6 cups vegetable broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 3 cups baby spinach; 1 lemon, juiced; 1 crusty bread loaf, for serving; skip or use gluten-free bread if needed

Pantry lentils, carrots and tomatoes turn into a thick, protein-rich vegetarian soup for well under a dollar a serving.

Prep: 15 min
Cook: 6h
Total: 6h 15m
Serves: 6

slow cooker

vegetarian

budget

gluten-free

make-ahead

Ingredients

1 1/2 cups dried brown lentils, rinsed and picked over
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can diced tomatoes, 14.5 oz
6 cups vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
3 cups baby spinach
1 lemon, juiced
1 crusty bread loaf, for serving; skip or use gluten-free bread if needed

Instructions

1
Add the lentils, onion, carrots, celery, garlic, tomatoes, broth, cumin, paprika and salt to the slow cooker and stir.
2
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils are completely tender.
3
Stir in the spinach until wilted, then the lemon juice. Taste and adjust the salt.
4
Serve with warm crusty bread.

Tip: The soup thickens as it sits; loosen leftovers with a splash of broth or water when reheating.

Slow Cooker Lentil Vegetable Soup

Ingredients

Instructions

Part of these weekly meal plans

Slow Cooker Lentil Vegetable Soup

Ingredients

Instructions

Part of these weekly meal plans