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Looking for an easy, delicious and thick hearty soup? This recipe for slow cooker lentil soup hits the mark! Make it in advance (stays well in the refrigerator for up to five days or in the freezer for up to five months), then reheat, serve and enjoy!
Best Slow Cooker Lentil Soup
- 1 yellow onion, chopped medium size onion
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup russet potatoes, diced
- 1 cup green beans I use frozen for convenience. No need to thaw first.
- 2-3 cloves garlic I like a stronger garlic flavor, so I use 3 cloves
- 1 1/2 cups green lentils Do not use red lentils as they will fall apart while cooking in the slow cooker
- 1 15oz can diced petite diced tomatos
- 6-8 cups vegetable stock Use 6 cups to cook in slow cooker - you may want to add more when done if the soup is too thick for your liking
- 1 1/2 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1 large bay leaf
- 1 tsp red wine vinegar to add at end
- Add all ingredients to slow cooker except the red wine vinegar. (Note: Use only 6 cups of the vegetable stock to cook - you can add an additional 1-2 cups if necessary to thin the soup at the end)
- Cook in crock pot or slow cooker on high for 5 hours or until the vegetables and lentils are soft.
- Remove the lid and take out the bay leaf. Add the red wine vinegar and stir to combine. Add additional vegetable stock if the soup is too thick for your taste.
- Remove a small amount of cooked soup (1/2-1 cup) and using your blender, blend for 5 seconds on high. Add the blended mixture back to the soup and stir to combine to add a little creaminess to the soup.