Best Slow Cooker Lentil Soup
This simple slow cooker lentil soup makes a hearty and delicious vegetarian meal. Add a salad and some fresh bread - and enjoy! (Gluten and dairy free)
Ingredients
- 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
Instructions
- 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. (It's tempting to skip the red wine vinegar, but this step gives the soup a unique flavor you don't want to miss!)
- 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.
Notes
The soup thickens as it cools. You may want to have some additional vegetable stock on hand to think it out if you are making the soup in advance.
Vegetarian lentil soup will stay well in the refrigerator for up to five days if kept in an airtight container. It freezes well too and will keep for three - five months.
Tried this recipe?Let us know how it was!