Slow Cooker Vegetable Lentil Soup

Ingredients

• 1.5 cups dried brown or green lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 14.5 oz canned diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 2 cups chopped kale or spinach
• 1.5 tsp kosher salt, plus more to taste
• 1 tbsp lemon juice

Instructions

1. Rinse the dried lentils under cold water in a fine-mesh strainer, picking through them for any small stones or debris.
2. Add the lentils, carrots, celery, onion, and garlic to a 6-quart slow cooker.
3. Pour in the diced tomatoes with their juices and the vegetable broth.
4. Stir in the cumin, smoked paprika, and bay leaf; hold off on the salt for now.
5. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the lentils are fully tender and no longer firm at the center when tasted.
6. Check the liquid level about halfway through if you are home; lentils absorb a good amount of broth, and you can add up to 1 cup of hot water if the soup looks too thick.
7. Once the lentils are tender, remove and discard the bay leaf.
8. Stir in the kosher salt now, after the lentils have softened; adding salt too early can slightly slow how quickly dried lentils soften.
9. Add the chopped kale or spinach and stir it into the hot soup.
10. Cover and let the greens wilt for 10 to 15 minutes on the LOW or WARM setting, stirring once, until tender but still bright green.
11. Stir in the lemon juice just before serving to brighten the overall flavor.
12. Taste and adjust salt, and add a pinch more smoked paprika if you want a deeper flavor.
13. Ladle into bowls and serve hot, with crusty bread on the side if desired.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.