Description
A hearty and nutritious Lentil and Vegetable Soup made with green or brown lentils, fresh vegetables, and aromatic herbs. Slow-cooked to perfection for tender lentils and rich flavors, this comforting soup is perfect for a wholesome meal.
Ingredients
Scale
Soup Ingredients
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Rinse the lentils thoroughly under cold water to remove any debris or dust. Dice the carrots and celery, chop the onion, and mince the garlic cloves.
- Combine in Crockpot: In a crockpot, add the rinsed lentils, vegetable broth, carrots, celery, onion, garlic, diced tomatoes, dried thyme, and smoked paprika. Stir gently to combine all ingredients evenly.
- Season the Soup: Add salt and pepper to taste, adjusting the seasoning as per your preference before cooking.
- Slow Cook: Cover the crockpot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the lentils and vegetables are tender and flavors have melded together.
- Final Adjustments and Serve: Taste the soup once done and adjust salt and pepper if needed. Serve warm, ideally with crusty bread or a fresh salad for a balanced meal.
Notes
- This soup is naturally vegan and gluten-free, making it suitable for various dietary needs.
- You can substitute vegetable broth with water, though broth adds more flavor.
- For added protein, consider adding cooked sausage or chicken if not vegetarian.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Add a splash of lemon juice or a sprinkle of fresh herbs like parsley before serving for enhanced freshness.
